Line a muffin tin with cupcake liners and set aside.

Preheat the oven according to the cake mix’s directions.

Prepare cupcakes and bake them according to the box’s recipe. Allow to cool completely before decorating.

In a medium-sized bowl, use an electric mixer to beat butter, sugar, and milk together.

Once the ingredients are well-incorporated and form semi-stiff peaks, the buttercream has formed.

Scoop buttercream into a piping bag with a small slit cut at the bottom.

Frost the center of each cupcake, forming a peak about an inch high.

Roll out the white fondant using a rolling pin so it’s about ¼ of an inch thick.

Use a 3-inch circular cookie cutter to cut out 12 fondant circles.

Roll out each fondant circle, so it’s about 4 ½ inches in diameter - the circle itself doesn’t have to be perfect.

Place one rolled fondant on top of the cupcake - it will fold and curve naturally, but that’s okay. The beauty of these cupcakes is that they don’t need to be uniform.

For each cupcake, roll out two small spheres from the black fondant. Flatten each one and give them an oval shape.

Lightly brush water on the back of each black fondant piece.

Stick two on each ghost - these will act as the cupcake ghost’s “eyes.”