Chocolate Cupcakes:

1. Preheat oven to 350°F and line 2 muffin tins with cupcake liners and set aside.
2. In the bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt to combine.
3. In a large measuring cup or bowl combine the milk, oil, eggs, and vanilla. Whisk to combine.
4. Slowly pour the liquid ingredients into the dry ingredient, while mixing.
5. Fill cupcake liners about 2/3 of the way full.
6. Bake for about 18 minutes or until a toothpick inserted into the center comes out clean.
7. Remove cupcakes from oven and allow to cool before creating the ghosts.

Ghosts:

1. Using cornstarch, bust your rolling pin and work surface.
2. Roll half of the fondant out into a large circle (1/16-inch thick) Using a 4-inch round cookie cutter or paring knife, cut out circles. Gather any scraps into a ball, and repeat steps 1-2. Continue until you have 1 circle for each cupcake.
3. Place each fondant circle over the top of a lollipop and form into the shape of a ghost. Place each ghost lollipop into the center of a cupcake, pushing all the way down.
4. Using the black decorating gel, squeeze out little eyes.