Dust your counter and rolling pin lightly with cornstarch so nothing sticks while you work. Roll half of the fondant into a large circle that's about as thick as a nickel. Using your cookie cutter, cut out as many circles as you can, then gather the scraps and re-roll them until you've got 12 total.
Spread a generous, smooth layer of chocolate frosting over each cupcake top. I always make sure this layer is level, because it gives the fondant ghost a flat, stable base to sit on instead of sliding around later.
Lay one fondant circle over each lollipop and gently drape it down like a little sheet, smoothing it around the stick with your fingers. Press lightly near the base so the fondant hugs the lollipop and forms that classic rounded ghost silhouette.
Push each ghost lollipop straight down into the center of a frosted cupcake until it stands up on its own. Finish by squeezing two small dots of black decorating gel onto the fondant for eyes, then step back and admire your little Halloween army.
