Decorate mini chocolate cupcakes for the perfect Halloween treats by topping them with whipped topping in the shape of spooky ghosts and chocolate chips for their ghastly expressions. These cupcakes are perfectly portable and great to bring along to a your next Halloween bash!
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.)
I agree that this is a good recipe for a 64 year old male beginner to experiment with. As my mother used to say, no mistake is so bad that a little extra dab of frosting can't cure. I also agree with the others about Iridos, sounds like he or she has a big chip (no pun intended) on there shoulder