Sugar Ghost Cupcake Toppers
Ghosts: Invert two peanut butter cups and stack, securing with a small amount of reserved frosting. Top with a malted milk ball, attaching with frosting. Repeat, forming 24 stacks.
On a work surface lightly sprinkled with confectioners' sugar, roll a 1-1/4-in. ball of fondant into a 4-in. circle; drape over a stack. For eyes and mouth, gently cut out shapes using pastry tips.
Pumpkins: Tint desired amount of fondant orange. Wrap fondant around malted milk balls; shape as pumpkins. Add imprint lines with veining tool or toothpick.
Stems and Tendrils: Tint a small amount of fondant green. Shape into stems; attach to pumpkins using vanilla extract. For Tendrils, roll out remaining green fondant; using a pizza cutter, cut into thin strips. Gently wrap strips around tooth picks; set aside to dry.
To Finish: Carefully remove tendrils from toothpicks and attach to pumpkins, using vanilla. Attach ghosts and pumpkins to cupcakes with reserved frosting.