Mini Ghost Cupcakes
3 ingredients
2 steps
Ingredients
- 1 (12 oz.) container Cool Whip
- 72 mini chocolate chips
- 36 regular chocolate chips
Directions
-
1Fit 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.
-
2Position 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.)
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