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Mini Ghost Cupcakes Recipe

INGREDIENTS:

1 (12 oz.) container Cool Whip
3 dozen mini Chocolate cupcakes
72 mini chocolate chips
36 regular chocolate chips

 

 

 

 

 

 

 

 

 

DIRECTIONS:

 

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.)

Servings: 3 dozen


Source:
http://www.myrecipes.com/recipe/mini-ghost-cupcakes-10000001875464/

 

To browse cupcake wrappers you can use with these cupcakes, click HERE.



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