1.Preheat oven to 180°C/350°F. Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Beat butter, extract, sugar and eggs in small bowl with electric mixer until fluffy. Stir in sifted flour and milk in two batches.
3.Divide mixture among three small bowls. Tint one mixture pink. Blend sifted cocoa with extra milk in cup; stir into the second bowl of mixture. Leave the third bowl of mixture plain.
4.Drop alternate spoonfuls of mixtures into paper cases. Pull a skewer through mixtures for a marbled effect.
5.Bake about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
6.To make buttercream, beat butter in small bowl with electric mixer until as white as possible; beat in sifted icing sugar and milk, in two batches. Tint butter cream pink with food colouring.
7.Spread cold cakes with butter cream. Position heart-shaped lollies on cakes in a cross for kisses and a circle for hugs.