Line cookie sheets with parchment paper. Set aside.

To make the fondant ear decorations, dust work surface and fondant with powdered sugar.

Roll fondant to about quarter-inch thickness and use a 4-inch round cutter to cut out 48 circles.

Place cut circles onto the prepared cookie sheet to dry for at least 4 hours, but up to 24 hours if possible.

When completely dry, use a silver edible marker pen to draw Jack's pinstripe suit lines on each ear.

Preheat oven as per directions on the box and place 24 cupcake liners into a cupcake pan. Set aside.

Make the cake batter according to the box instructions.

Use an ice cream scoop to evenly divide the batter between the cupcake liners

Place in oven and bake for the time directed or until an inserted toothpick comes out clean.

Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely before frosting.

To make the frosting, use an electric stand or handheld mixer and add the butter, powdered sugar, cream, and vanilla to the mixing bowl.

Mix on medium speed until combined, creamy, smooth, and stiff peaks form.

Divide the frosting in half and add black food coloring gel to one half mixing to desired shade.

Scoop the black frosting into one-half side of a large piping bag fitted with a large star tip, and then scoop the white frosting into the other half side of the piping bag. Squeeze until the frosting comes out and starts to mix.

Pipe a frosting swirl on top of each cooled cupcake.

Add a fondant ear to each side of the frosting.

Place a bow tie (see blog post for how you can make this as there are several options) to the front of the frosting.

This is Halloween! Enjoy!