• Preheat your oven to 350°F and line a 24-count cupcake pan with paper liners.

Make the Cupcake Batter:

• In a large mixing bowl, add the chocolate cake mix, buttermilk, eggs, vegetable oil, and vanilla extract.
• Beat on a low speed for 30 seconds, then increase to medium speed and beat for 2 minutes.
• Divide the batter evenly among the cupcake liners, filling each about ⅔ full.

Bake the Cupcakes:

• Bake for 14 to 18 minutes or until a cake tester or toothpick inserted into the center comes out clean.
• Let the cupcakes cool completely on a wire rack.

Make the Frosting:

• In a large bowl, beat the softened unsalted butter until creamy.
• Add the powdered sugar, cocoa powder, milk, and vanilla extract to the bowl of creamed butter.
• Mix on a low speed until the ingredients are combined, then beat on a high speed for 2 minutes for a light, fluffy texture.

Decorate the Cupcakes:

• Spread or pipe the chocolate buttercream frosting onto the cooled cupcakes and smooth the tops with an offset spatula.
• Roll out the fondant and use a 2 ½-inch cookie cutter to cut circles.
• Cut each fondant circle in half.
• Add your heart sprinkles to decorate the ladybug wings, attach them with a small amount of frosting gel as glue.
• Add 2 fondant half circles to each cupcake to form the ladybug’s wings.
• Add 2 edible eyes near the edge of the fondant wings to create the ladybug’s face.