Yield
3 dozen cupcakes
Photo: Mark Thomas

How to Make It

Step 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.

Step 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.)

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