Cost per serving: 15¢
Yield
3 dozen cupcakes
Ingredients
1 (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.)
We made these a few years ago, they were fun and tasty! Enjoy!
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