Place the Wilton 2 icing tip in a piping bag and snip the end off with scissors. 

Line a baking sheet with parchment paper.

Place your candy melts in a microwave-safe and heat for 30 seconds. Remove and stir. If not completely melted, heat for an additional 10 seconds and stir well, repeating until melted. 

Pour candy into a piping bag, and use it to draw hearts on the parchment paper, then squiggle lines to fill in the heart. Make 24 hearts, about 1 inch in diameter. Refrigerate to set.

Add frosting to a bowl and add food coloring, a 2:1 ratio of yellow to green. For this recipe, I used 2 cups of frosting with 8 drops of yellow food coloring, and 4 drops of green food coloring.

Place the Wilton 1A frosting tip in a piping bag and snip the end off with scissors. Add the frosting.

Pipe frosting onto the cupcakes, starting in the middle, moving towards the edge, then circling clockwise around the cupcake, then again, and then into the middle.

Remove hearts from the refrigerator and place one on each cupcake.