Line cupcake pan with liners. Fill 1/2 to ⅔ of the way full with the batter.
Bake at 350 degrees for 8-12 minutes.
Combine the pudding mix, powdered sugar, vanilla, salt, and milk in a mixing bowl. Beat on medium speed with a mixer until well blended. ** Do not overmix!
Fold in the Cool Whip.
Let cupcakes cool for a few minutes in the pan, then transfer to a wire rack. After they have completely cooled, start icing.
Pipe the cool whip or icing using a Ziploc bag with a small hole cut in the corner or use a cake piping bag with an open cake decorating tip (preferably a bigger one). Pipe in a circular motion to be sure your icing is tall enough to look like a ghost and have room to place your chocolate chips.
Place the mini chocolate chips for eyes and the mouth.
Nutritional values are calculated using a non-diet soda and for 12 cupcakes.