Preheat your oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4.
Put your Rippled Chocolate Bars into the freezer. Then line your cupcake tins with your cases.
Mix the eggs, oil, water and cake mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy.
Pour the mixture evenly into your cupcake cases.
Bake in the centre of the oven for 16 minutes or until a rounded knife inserted into the centre of the cupcake comes out clean, then cool on a cooling rack.
Spread each cupcake with a generous amount of icing. Use the chocolate chips to make two little eyes and a nose.
Cut each rippled chocolate bar into 4 and bang gently with a rolling pin to break the chocolate into shards.
Start sticking the shards into your icing to create a cute hedgehog shape. Simply Gorgeous!