Mini Ghost Cupcakes

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

Yield:

3 dozen cupcakes

Nutritional Information

Calories 86
Fat 4 g
Satfat 3 g
Protein 1 g
Carbohydrate 12 g
Fiber 1 g
Cholesterol 6 mg
Sodium 52 mg

Ingredients

1 (12 oz.) container Cool Whip
72 mini chocolate chips
36 regular chocolate chips

Preparation

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.

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.)

Note:

October 2006