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Photo by: Photo: Mark Thomas

Mini Ghost Cupcakes

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

  • Yield: 3 dozen cupcakes

Ingredients

  • 1 none (12 oz.) container Cool Whip
  • 3 doz. none mini chocolate cupcakes
  • 72 none mini chocolate chips
  • 36 none 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.)

Nutritional Information

Amount per serving
  • Calories: 86none
  • Fat: 4g
  • Saturated fat: 3g
  • Protein: 1g
  • Carbohydrate: 12g
  • Fiber: 1g
  • Cholesterol: 6mg
  • Sodium: 52mg
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Mini Ghost Cupcakes Recipe

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