Preheat the oven to 350F. Line a muffin pan with cupcake liners.
Using a stand mixer or a hand mixer, mix eggs and sugar until foamy and light.
Add in vanilla and oil. Mix well.
Add in yogurt and mix until well combined.
Add in flour, corn starch, baking powder, baking soda and mix until just combined. Don't over mix.
Fill the liners in the muffin pan with the batter and bake in the oven for 15-20 minutes until tester comes out clean.
Let the cupcakes cool, meanwhile make the whipped cream and the filling:
For the filling, place peanut butter and chocolate chips in a small sauce pan, heat until chocolate chips are melted. set aside to cool a bit. Core out the cupcakes and fill them with the filling.
For the whipped cream, Whip the cream and powdered sugar in bowl for about 3-5 minutes until stiff. Prepare a pastry bag with the tip. Fill the bag with ½ whipped cream and add 2 drops of food coloring. lightly mix with a knife then frost the cupcakes. Repeat with the remaining whipped cream.
Top with sweetarts gummies.