Ladybug Picnic Cupcakes

1/2 Cup Butter, softened
1 Cup Sugar
1 Egg
1 Teaspoon Vanilla Extract
1 1/2 Cups Flour
1/2 Cup Cocoa
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Buttermilk
1/2 Cup strong brewed Coffe
Chocolate Wafer Cookies
1 Can (16 oz) Dark Chocolate Fudge Frosting
Red Jimmies (cake sprinkles)
Black Jelly Beans
Black Shoe String Licorice
White Hard Candie
Nonpareils (or Choclolate Cake sprinkles chopped into pieces)

In a small bowl, cream butter & sugar until light & fluffy.
Beat in egg & vanilla.
Combine flour, cocoa, baking soda & salt, gradually add to creamed mixture alternately with buttermilk and coffee, beating well after each addition.
Fill paper-lined muffin cups 2/3 full.
Bake at 350 degrees F for 25 - 30 minutes or until toothpick inserted near center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For ladybug wings, microwave chocolate wafwers for a few seconds to slightly soften.
Using a serated knife, cut each cookie in half. Cut off the tip to allow room for the ladybug face, saving the tip to prop up the wings.
Frost both wings and dip in red jimmies.
Cut black jelly beans in half, add as spots to the wings and set aside.
For antennae, cut licorice into 1 inch pieces.
Dip one end into frosting and roll in black nonpareils and set aside to dry.
Frost cupcakes with chocolate frosting.
Position wings on cupcakes.
If desired, add reserved wafer piece under the wing tip to prop it up.
Add antennae and white hard candies for the eyes.
Pipe a small dot of frosting for the eyeballs.
Add a large curved red jimmie and 2 small ones for the mouth.