Make sure your cupcakes are completely cooled before frosting and decorating these cupcakes.

To make the frosting- Place the baking chocolate in a microwave safe bowl and heat in 30 second increments stirring in between, until chocolate is completely melted and smooth. Set aside to cool.

If you prefer to use the stovetop, place the chocolate in the top of a double boiler and heat over medium heat stirring frequently until the chocolate is completely melted.

In a large mixing bowl using an electric mixer or stand mixer cream together butter and vanilla. Gradually add in powdered sugar mixing between each addition until all the sugar is incorporated. I like to start with 3 cups and add more until the desired consistency is reached, up to 4 cups. You want the frosting to be thick but not too dry.

Add in the cooled melted chocolate and continue mixing on high speed until the chocolate is well incorporated.

Pipe frosting onto the top of each cupcake using a piping bag or spread it on using a spatula.

To make the ghosts-

Roll out the white fondant about 1/16 inch thick on a piece of parchment paper (or a clean surface lightly dusted with cornstarch or powdered sugar)

Cut out circles that are about 4 inches in diameter. I used a wide mouth mason jar lid as a template, but you can use a cookie cutter or biscuit cutter or any 4 inch circle as a guide. Use a small sharp knife, like a paring knife to cut through the fondant. Smooth any rough edges.

Unwrap a lollipop and place the top in the center of a circle of fondant. Gently press the fondant down around the lollipop to create the shape of a ghost

Pinch of small pieces of black fondant and roll into balls, press into the white fondant to create the ghost’s eyes and mouth. If you have trouble getting them to stick, dampen the back of the black fondant with a small amount of water. I like to keep a damp paper towel near where I'm working in case I need it.

Take one of your frosted cupcakes and press the lollipop stick in the center of the cupcake.

Repeat, making ghosts with the remaining fondant until all of the cupcakes have been topped with a ghost.

Store in an airtight container.