1. Dust your work surface and rolling pin with cornstarch. Roll out half of the fondant into a large circle about 1/16 inch thick.

2. Use a 4-inch round cookie cutter or knife to cut out fondant circles. Re-roll scraps and repeat until you have 12 circles.

3. Spread chocolate frosting evenly over each cupcake to create a smooth, flat surface.

4. Place a fondant circle over each lollipop and gently shape into ghost form.

5. Insert each ghost lollipop into the center of the cupcake.

6. Use black decorating gel to make eyes on the ghost faces.