Make sure that your cupcakes are completely cool before you begin the decorating process.
In a stand mixer, start beating butter, icing sugar, milk and cocoa on medium speed. As the ingredients combine, increase the speed to high.
Once it's smooth and forms semi-stiff peaks, it's ready. Add your red food coloring and mix until buttercream is completely tinted.
Frost each cupcake with your red buttercream.
Line a cookie sheet with wax paper. Roll 12 spheres ¼ of an inch in size. Next, roll 12 spheres that are about ½ inch in size.
Roll out the larger spheres into a cylinder and then shape them into rectangles by flattening out the ends and creating more defined sides. Your rectangular fondant piece should be about 1 inch long. Stick each into a toothpick then insert into your cupcake.
The smaller spheres will act as the dot on your “I” so insert it at the tip of your toothpick. Top the cupcake with yellow sprinkles and enjoy!