Red Velvet Cream Cheese Cups

2 pkgs Wilton Red Velvet flavored candy melts 1 container prepared cream cheese icing (you could also use your own favorite recipe if desired) 1 tsp cream cheese extract (optional) Assorted sprinkles (optional)

Line a miniature muffin tin with approx. 24 paper liners; set aside. In a large microwaveable bowl, melt ONE package of the candy melts in 30 second increments, stirring after each round, until smooth & melted. Spoon one teaspoon of the melted red velvet chocolate into each muffin cup. Using the back of the spoon, push the chocolate up against the sides of the liner as well to create the bottom of the "cup." Repeat with remaining cups and pop the cups in the freezer to briefly set, about 5 minutes.

If using the cream cheese extract, stir the extract into the can of frosting before filling your piping bag. You do not need the cream cheese extract, I just like that it enhances the tangy flavor of cream cheese frosting for these cups and helps balance the sweetness a little. Spoon your icing into a piping bag attached with a small round tip. Likewise, you could spoon the icing into a Ziploc baggy, seal out the air, and snip off a corner of the baggy for a makeshift piping bag.

Pipe a generous teaspoon or so of frosting into the bottom of each cup. Pop the candies back into the freezer to allow the frosting to set, about 10 minutes.While the frosting middle sets, microwave the remaining bag of red velvet candy melts until smooth. Using your spoon, spoon the mixture on top and over the mounds of frosting in each candy cup to enclose the cream cheese icing inside of the candy cup. Repeat with remaining candy cups, and sprinkle with icing if desired. Pop them in the freezer for about 5 minutes to set. Once firm, peel back the liners and serve!