For the ladybug muffins, first preheat the oven to 160 °C. Prepare muffin tins or line a muffin tray with paper cups or grease.
Sift together flour, baking powder and baking soda.
Beat egg with sugar and butter until creamy. Beat in the buttermilk and add the vanilla extract. Fold in the flour. Quickly stir in the chocolate chips.
Pour the batter into the muffin tins no more than 3/4 full. Place in the oven for 20 minutes on the middle rack. Remove and let cool.
For the decorations, first melt the Sugar Melts (or white chocolate) over a water bath. If using white chocolate, add the red food coloring. On each cupcake, spread 2/3 of the surface with the red mixture. Place colored chocolate lentils inside.
Melt the milk chocolate over the water bath. Fill the rest of the area on each muffin with it. Put in 2 chocolate lentils for the eyes. Pour some of the melted chocolate into a baking paper piping bag or piping bag with a very thin nozzle and pipe the separation of the wings.
Break off the chocolate part of the mikados and stick them into the ladybug cupcakes as antennae.