Mini Ghost Cupcakes

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.)

Nutritional Information

Calories:

86

Fat:

4g (sat 3g)

Protein:

1g

Carbohydrate:

12g

Fiber:

1g

Cholesterol:

6mg

Sodium:

52mg