You'll need one of these...
a JUMBO French Pastry Tip
Insert the tip into a pastry bag or ziploc bag and then fill the bag with frosting.
The frosting will need to be light and fluffy but somewhat dense/thick in order to hold it's shape.
I used a Cream Cheese Peanut Butter Frosting for these cupcakes.
Start with a squirt/blob of frosting that looks something like this...
Tap your cupcake on the counter or flat surface until the frosting settles to your liking...
Top with a candy of your choice...
Works like a charm for regular cupcakes...
(These are peanut butter-filled cupcakes...go HERE for the tutorial on cupcake coring)
and even mini cupcakes too!
GET A LITTLE MORE FANCY...TAP and TOP
If you want to get a little more fancy...try a three tier effect using the same technique.
The trick is to pipe on the first layer, lifting up but not completely detaching from the first layer to begin the 2nd layer.
Make the 2nd layer slightly smaller...lift without detaching and repeat with smaller circle of frosting to complete 3rd tier.
(I SO hope that makes sense)
Again, tap the cupcake on the counter or flat surface until the frosting settles and add a small topping of choice.