In advance: Make candy heart. Fill truffle mold cavity halfway with melted red candy; refrigerate until firm. Tint portion of white candy light pink using candy color; pour into Hearts Mold cavities. Refrigerate until firm. Cut sticks to 5 1/2 in.; attach smaller hearts with melted candy.
Bake and cool cupcakes in silicone molds supported by cookie sheet. Cover tops with tip 18 outlines, following heart shape and working from outer edge to center. Sprinkle cupcake with sugar. Position stick; add heart truffle. Pipe tip 3 pull-out feathers on end of stick; overpipe.