Rating: 3.5 stars
12 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 5
  • 1 star values: 1

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! 

Recipe by MyRecipes October 2006

Gallery

Credit: Mark Thomas

Recipe Summary test

Yield:
3 dozen cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.)

Nutrition Facts

86 calories; fat 4g; saturated fat 3g; protein 1g; carbohydrates 12g; fiber 1g; cholesterol 6mg; sodium 52mg.
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