Martha Stewart's ghost cupcakes and tombstone cupcakes are two good ideas for creative Halloween cupcakes. Jumbo and mini cupcakes connected by marshmallows and covered with fondant give the ghost cupcakes their shape, while crushed chocolate wafers form the "dirt" on top of which the shortbread-cookie tombstones sit.
To make ghost cupcakes, trim the top of a large cupcake and spread 1 teaspoon of chocolate frosting on top. Cut 3 marshmallows in half, place them cut-side down on top of the frosting, and then spread an additional teaspoon of frosting on top of the marshmallows.
To create the ghost's body, trim the top of a small cupcake and press it, cut-side down, on top of the marshmallows. Spread frosting over the cupcake stack, refrigerate until firm, and cover with a sheet of white fondant, smoothed into a sheet shape, with chocolate-covered sunflower seeds for the ghost's eyes.
Tombstone cupcakes require devil's food cupcakes topped with chocolate ganache icing. To create the dirt, dip the cupcake into crushed chocolate wafers. Make the tombstones with shortbread cookies, decorated with scary messages written in white or orange royal icing. Other decorating options include buried gummy worms, black licorice letters on top of the icing, and spooky pictures taped to cocktail straws inserted into the frosting.