1. Remove wrappers from fruit chew candies. Cut each candy into six equal pieces. Roll each piece into ball. (If necessary, heat candy in microwave at MEDIUM (50%) for about 5 seconds to soften.) Set aside.
2. Prepare FILLING. Set aside. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper or foil baking cups.
3. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat on medium speed of mixer 3 minutes. Fill muffin cups about 2/3 full (scant 1/4 cup) with batter. Drop two circles (each 1 level measuring teaspoon) of FILLING in the center of each filled muffin cup. Center 1 candy ball in each circle, pressing down lightly.
4. Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Cool slightly; remove from pan to wire rack. Cool completely. Garnish masked faces as desired with additional candies. About 2-1/2 dozen cupcakes.
FILLING: Beat 2 packages (3 oz. each) softened cream cheese, 1/4 cup sugar, 1 egg yolk, 2 teaspoons milk and a dash of salt in small bowl until smooth and creamy.