Mini Ghost Cupcakes
by Jingga Filed under: cooking and recipe
Ingredients :
- (12 oz.) container Cool Whip
- 3 doz. mini Chocolate Cupcakes, (see recipe, below)
- 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.)
Nutritional Information
| Calories | : | 86 |
| Fat | : | 4g (sat 3g) |
| Protein | : | 1g |
| Carbohydrate | : | 12g |
| Fiber | : | 1g |
| Cholesterol | : | 6mg |
| Sodium | : | 52mg |
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