Preheat oven to 350 degrees F. Place cupcake liners into two 12-cup muffin pans.

In a large bowl using a hand mixer, blend together the chocolate cake mix, water, melted butter, and eggs. Mix on medium speed for 2 minutes.

Lightly spray muffin pans with nonstick spray then evenly divide the cupcake batter into 24 cupcake liners in the muffin pans.

Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Set cupcakes aside to cool completely. Once cupcakes are cool, make the frosting.

In the bowl of a stand mixer or a large mixing bowl, combine boiling water and both packages of fluffy white frosting mix. Beat on low 30 seconds then increase speed to high and beat 5-7 minutes until stiff peaks form.

Place frosting in a large piping bag fitted with a large round piping tip, such as Wilton 1A.

Holding the piping tip straight up and down about 1/2-inch over the top of the cupcake, press the bag firmly until the frosting spreads to the edge of the cupcake. STOP SQUEEZING THE BAG then pull the piping tip away. This forms the base of the ghost.

Move the piping tip to 1/2-inch above the base of the ghost then press the bag firmly until the frosting spreads nearly to the edge of the base frosting. STOP SQUEEZING THE BAG then pull the piping tip away. This forms the middle part of the ghost.

Move the piping tip to 1/2-inch above the middle layer then press the bag firmly until the frosting makes the ghost's head. KEEP SQUEEZING THE BAG gently as you pull the piping tip straight up to create the pointed head.

Place two black sugar pearls for the ghost's eyes.