Ingredients
1/2 cup butter, softened1 cup sugar1 large egg1 teaspoon vanilla extract1-1/2 cups all-purpose flour1/2 cup baking cocoa1 teaspoon baking soda1/4 teaspoon salt1/2 cup buttermilk1/2 cup strong brewed coffeeChocolate wafer cookies1 can (16 ounces) dark chocolate fudge frostingRed jimmiesBlack jelly beans, shoestring licorice and nonpareils; white hard candies
Preparation
In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and coffee, beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For lady bug wings, microwave chocolate wafers for a few seconds to slightly soften. Use a serrated knife to cut each in half. Cut off the tips to allow room for the lady bug face; save remaining wafer pieces to prop up wings. Frost both wings, and dip in red jimmies. Cut black jelly beans in half; add as spots to the wings. Set aside.
For antennae, cut licorice into 1-in. pieces. Dip one end into frosting and roll in black nonpareils; set aside to dry.
To assemble cupcake, frost with chocolate icing. Position decorated wings on cupcakes; if desired, add reserved wafer piece under wing tip to prop up. Add antennae and white hard candy eyes. Pipe a small frosting dot for eyeballs. Add a large curved red jimmie and two small ones for the mouth.
