Bake cupcakes according to box directions.
Allow to cool.
Make Raspberry icing by creaming butter and raspberry preserves in a bowl.
Slowly add in the powdered sugar, and milk as needed, until everything is incorporated and frosting is right consistency.
Add food color and beat to reach desired shade.
Beat for 5 minutes to make sure it is fluffy.
Transfer to piping bag.
Use a plunger or knife to cut a hole in the top of the cupcake. Remove inner cake just leaving a cap.
Pipe in icing and place cap back in cupcake.
Make White icing by creaming butter and slowly add powder sugar and milk until you reach righ consistency.
Beat for 5 minutes to make sure it is fluffy.
Transfer to piping bag.
Ice cupcakes then decorate tops with Reese's miniature.
Ice Reese's cup with raspberry icing.
Decorate with candy decorations.