Pre-heat the oven to 350°F. Put cupcake liners into a 12 count muffin pan or lightly butter the muffin cups if not using liners.

In a small bowl; whisk together flour, baking powder, and salt.

In a medium or large bowl; cream butter and sugar using high speed on a hand mixer until light and fluffy.

Add eggs and vanilla to the sugar and beat on high speed until well combined. Scrape the bowl as needed.

With the mixer on low speed, add flour and buttermilk alternatively beginning and ending with the flour. Mix only until ingredients are combined and do not over-mix.

Fill each muffin cup about three quarters full, about 1/4 cup of batter in each. Bake on 350°F for 20 to 25 minutes, until tops spring back lightly when touched.

Cool on a rack for 5 minutes then remove cupcakes from pan. Cool cupcakes completely.

In a large mixing bowl; beat butter, vanilla, and salt on high speed until light and fluffy.

Add the powdered sugar and half-and-half and beat until combined. Check consistency and add more half-and-half as needed to reach desired spreading or piping consistency.

Cut a hole in the center of the cupcake. Size of the hole depends on the amount of candy you want inside.

Put candy pieces in the cupcake. Frost the cupcake and be sure to cover the candy inside.