Preheat the oven to 180C/350F and line a 12 hole cupcake tray with liners.

Place butter and sugar into a large bowl, or the bowl of your stand mixer and beat until light and fluffy, around 2 minutes on medium-high speed.

Add in the oil, eggs and vanilla extract, scraping down the sides of the bowl and necessary, and mix until well combined and smooth; around 1 minute on med-high speed.

Add in the flour, cocoa powder, baking powder and salt and start to mix on low until mixture starts to come together. Add in the milk and then mix on medium speed until well combined and smooth.

Divide the mixture between the cupcake liners, ¾ full. I use a level 2tbsp cookie scoop to fill my cupcake liners evenly.

Place in the oven for 18-22 minutes until risen and an inserted skewer into the centre comes out clean.

Transfer to a wire rack to cool as soon as possible; I find this stops the liners from getting greasy and peeling away from the cakes.

Once cool, spoon a little chocolate frosting into the centre of each cupcakes and spread with the back of a teaspoon.

Sprinkle your worktop with icing sugar and then roll out your white fondant until it’s 1/8 inch thick. Use a 4 inch round cutter to cut rounds out of the fondant. Cut as many as possible out of the fondant and then re roll and cut the rest. You will have just enough to make all 12!

Take a lollipop and place the tip of the lolly into the centre of a fondant round, then pick it up and flip it so the lollipop is the right way up and the fondant is on the top. Coax it around the lolly and pinch and fold gently around the sides until the stick is covered and you have 3-4 pleats. It should look like a ghost costume you would have made out of a sheet as a kid!

Stick the lollipop into the centre of your cupcake and repeat until you have 12 Ghost Cupcakes!

Ghost cupcakes will keep in an airtight container, at room temperature for 3 days.