Mini Ghost Cupcakes

3.0 12
3 stars
(12)
Photo: Mark Thomas
Recipe from All You

Decorate mini chocolate cupcakes for Halloween treats by topping them with whipped topping ghosts and chocolate chips,

Ingredients

Preparation

  1. Fit a pastry bag with a plain round tip (or use a plastic bag with a corner snipped off). Fill bag with Cool Whip. Pipe cream into peaks on each cupcake.
  2. Position two mini chocolate chips as eyes and one regular chocolate chip as a mouth on each ghost, flat ends facing out. (Cupcakes may be refrigerated for up to 3 hours. Bring to room temperature before decorating.)

October 2006

Nutritional Information

  • Calories: 86
  • Fat: 4g
  • Saturated fat: 3g
  • Protein: 1g
  • Carbohydrate: 12g
  • Fiber: 1g
  • Cholesterol: 6mg
  • Sodium: 52mg