Melt the black melting chocolate in a microwave-safe bowl, 30 seconds at a time, until smooth. Pour it into a piping bag and snip a tiny tip.

Pipe a small D shape at one end of each oval in your mold for the face. Then pipe a straight line down the middle and add dots on each side to make the lady bug spots.

Melt the red melting chocolate the same way. Spoon it into the mold over the black designs, making sure everything is fully covered. Freeze for 10 minutes.

Spoon a little more red chocolate into the mold to reinforce the sides. Freeze for another 8 minutes.

In a mixing bowl, crumble your red velvet cupcakes. If they’re dry, mix in a bit of buttercream until it forms a dough-like texture.

Take your chilled molds out of the freezer. Scoop or roll small amounts of the cake mixture and gently press them into each oval without overflowing.

Use the rest of your red or black melted chocolate to seal the backs of the truffles. Freeze again for 10 minutes.

Pop the truffles out of the mold. Pipe two tiny dots on each face and stick on the candy eyes. Let them dry.

Once dry, they’re ready to enjoy!