Begin by making the Ghostface toppers. Melt the white chocolate in the microwave, and fill the ghostface face mold with the white chocolate. 

Place in freezer for about 10 minutes to quickly set the chocolate.

Place 1 teaspoonful of the Black Food Coloring Gel in a small dish, and mix in 1/2 a teaspoon of the melted White Chocolate, stirring well. 

Using a small Cookie Brush paint the outline of the Scream Face with the Black Food Coloring Gel/White Chocolate mixture.  Let dry for about 10 minutes. Set aside.

Next, make the edible chocolate knifes.

Add one drop of the Black Food Coloring Gel to the cup of White Chocolate, and fill the bottom part of the mold, that would be the blade, with the Gray/White Chocolate. 

Add several more drops to the White Chocolate, making it Black, and fill in with the Black/White Chocolate, for the part that is the knife handle.  Set in the refrigerator to harden.

Now it's time to make the cupcakes.

In the mixing bowl of a stand mixer, add the Sugar, Milk, Oil, Yogurt, Egg, and Vanilla, and mix on low until blended, then mix on medium, until creamy. 

In a separate bowl, place the Flour, Baking Powder, and Salt, and stir well to blend.  Add the Mixer, and blend on Low speed, until mixed, then turn up the mixer, and blend until smooth.  Scrape down the sides of the mixing bowl, and blend again until completely smooth.

Add about 2 or 3 teaspoons of the Red Food Coloring Gel to the Cupcake Batter, until you have the desired color of Red. 

Line a 12 count Muffin Tin with Cupcake Liners, and fill the Liners 2/3 of the way full. 

Bake at 350 for 13 to 15 minutes, or until Cupcakes are done, and a toothpick inserted in the center comes out clean. Remove from the oven to a wire rack to cool.

While Cupcakes are cooling, make the Frosting.

In the mixing bowl of a stand mixer, place the softened Cream Cheese, softened Butter, Vanilla, and Heavy Cream, and mix until smooth and creamy.  Add the Powdered Sugar about a cup at a time and blend well between additions.  Scrape down the Mixing bowl, and blend until smooth.  The Frosting should be thick and creamy.  If you need to add a little more Powdered Sugar, add about 1/4 cup at a time until you have a thick and  creamy Frosting.

When the Cupcakes are completely cool, place the Frosting in a Pastry/Piping bag with the large Star tip, and Pipe the Frosting on the Cupcakes, using a swirling motion around the cupcakes and bringing the Frosting up to a point. 

Place the Scream White Chocolate Faces in the Frosting, and add the Decorative Red Food Gel in lines, down the Cupcakes, to make it look like dripping blood. 

Place the  Knives on some of the Cupcakes, and add blood/Gel to those as well.  

Keep refrigerated until time to serve. 

Serve and Enjoy!