Generously pipe frosting onto a 2-1/2-inch cupcake. Remove paper bake cup from a 1-3/4-inch cupcake and place the small cupcake, upside down, on top of the large cupcake. Generously pipe frosting on top of small cupcake. Top with a doughnut hole. Use frosting to secure any unstable parts of the stack.
On parchment paper, roll a 1-1/2-inch-diameter ball of fondant into a 6-inch-diameter circle. Drape fondant circle loosely over the cupcake stack, pressing or creasing fondant to make the stack look more ghostly.
Use frosting to attach candy-coated sunflower kernels to the fondant for eyes and mouth or use black icing to pipe eyes and mouth.
To browse cupcake wrappers you can use with these cupcakes, click HERE.