Red Velvet Cupcakes

Heat oven to 350°F. Youll need 24 regular-size (21⁄2-in. diameter) muffin cups lined with foil liners. Put 1 candy in center of each.

Batter: In a large bowl with mixer on medium-high speed, beat butter, sugar, cocoa powder, baking soda, salt and vanilla 2 minutes until creamy. Beat in eggs, 1 at a time, until blended. Stir buttermilk, food color and vinegar in a 2-cup measure until well blended. With mixer on low speed, beat in flour in 3 additions, alternating with buttermilk mixture in 2 additions, beating just until blended. Spoon a scant 1⁄4 cup batter over candy in each cup, keeping candy in center.

Bake 20 to 25 minutes until a wooden pick inserted in center of cupcakes comes out clean. Cool in pan on a wire rack 5 minutes, then remove from pan to rack. Cool completely.

Frosting: Beat cream cheese and butter in a medium bowl with mixer on medium speed until smooth and creamy. On low speed, add confectioners sugar and vanilla. Increase speed to high and beat until smooth and fluffy.

Frost cupcakes and sprinkle with heart-shaped decors. Refrigerate until serving.

Planning Tip: Store unfrosted cupcakes covered at room temperature up to 1 day or freeze airtight up to 1 month. Thaw before frosting. Frost up to 1 day ahead.