First, bake cupcakes and pipe with black buttercream
Make a mixture of sponge cake and cream cheese; roll into little balls and freeze for 30 minutes
Dip the lolly sticks in chocolate and poke them into each cake pop; let firm up so that they stick
Then stick a cake pop into each cupcake
Punch out white sugarpaste circles, place one over each cake pop, and paint on eyes
Here is how to make edible ghosts (cake pops) for decorating your cupcakes. Bake or buy the cupcakes and prepare them beforehand. We piped our cupcakes with black buttercream. TO MAKE THE GHOST: First bake a sponge cake flavoured with either lemon or chocolate, let cool completely. Then mix the sponge cake and cream cheese into a firm but pliable dough. Roll big balls, approx. Ø30 mm. Make one cake pop for each cupcake. Put the balls on a plate and place in the freezer for about 30 minutes, then take them out again. Melt chocolate in a small bowl. Dip one end of a lolly stick in the chocolate and poke one into each ball to make cake pops. Let firm up for about a minute so that the lolly stick adheres to the pop. Then stick one cake pop into each cupcake (which you prepared earlier). Roll out white sugarpaste and use a circle cutter to punch out circles. Place the punched-out circle over the cake pop and drape to form a ghost. Draw black eyes with a food colouring pen.