Directions:

Cupcakes:
Preheat oven to 350 degrees F. Grease 30 (two 12-cup plus one 6-cup) medium muffin tins or line with paper baking cups.

Mix butter, sugars, eggs and extracts in large mixing bowl until blended. Beat on high speed, scraping bowl occasionally, 5 minutes.

In a separate medium bowl, combine flour, baking powder and salt. Add flour mixture in 3 batches, alternating with 2 portions of milk mixture (buttermilk), ending with flour mixture.

Fill muffin cups 1/2 full. Bake 20 to 22 minutes or until top springs back when touched. Cool cupcakes completely.

Using a paring knife, cut out a circular well in the top-middle of each cupcake. Set aside the cut piece. Fill each cupcake center with candy-coated chocolate pieces and sprinkles. Trim away the bottom cake part of the cut piece, leaving only a "cap" of cake to close up the cupcake again. Frost with Buttercream Frosting. Take care to fully cover the top of each cupcake. Decorate with additional sprinkles, as desired.

Buttercream Frosting:
In large bowl, combine sugar, vanilla, butter and milk. Beat at medium speed 1 to 2 minutes until creamy.

For different frosting colors, divide frosting into separate bowls and mix in a few drops of food coloring to reach desired shade.