• Bake cupcakes according to package or recipe instructions. Allow to cool completely.
• If starting with cake mix, prepare the cake mix according to box directions. Fill a lined muffin pan with the batter, so each cup is halfway full. Bake for 15-20 minutes and check with a toothpick for doneness.

Frosting Swirl Ghosts

• To make the vanilla buttercream, beat butter until smooth and creamy. Add the powdered sugar, vanilla, and cream and beat for 2 minutes, scrape sides of bowl, continue mixing until stiff peaks form. If needed, add more powdered sugar until it has a thick enough consistency.
• Use a frosting decorating bag with large round tip to pipe a tall swirl of white frosting on top of each cupcake.
• Press mini chocolate chips into the frosting to make eyes.

Fondant Ghosts

• Spread a layer of chocolate frosting on top of each cupcake.
• Roll out white fondant about 1/16 inch thick on a piece of parchment paper (or a clean surface lightly dusted with cornstarch)
• Cut out circles that are 4 inches in diameter. A wide mouth mason jar ring or cookie cutter can work for this step.
• Unwrap a lollipop and place the top in the center of the circle of fondant. Gently press the fondant down around the lollipop to create a ghost shape.
  
• Press mini chocolate chips into the fondant to make eyes.
• Press the lollipop stick into the center of your prepared cupcakes so the ghost stands upright.