Prepare your chocolate cake mix according to the instructions on the box. Pour the batter into cupcake liners in a muffin tin and bake as directed. Allow to cool completely on a wire rack.

In a mixing bowl, add one cup of softened butter and half a teaspoon of vanilla extract. Beat together until fluffy and creamy.

Gradually incorporate one and a half cups of powdered sugar into the creamed butter mixture. Mix on low speed until combined, then increase speed to get a smooth and creamy frosting.

Gently fold in seven ounces of vegan marshmallow creme into your buttercream frosting.

Transfer the icing into a piping bag fitted with a round tip and prepare to pipe onto the cupcakes.

Pipe generous swirls of frosting onto each cupcake, creating little peaks that resemble ghost shapes.

Decorate with mini chocolate chips or gray/black round cake decorations for the eyes and mouths.