Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners, then mist the liners with cooking spray.

In a small saucepan over medium-high heat, bring water to a boil. Whisk in the cocoa powder and sugar until smooth, then allow the chocolate mixture to cool off the heat for about 20 minutes.

Meanwhile, in a medium bowl combine the flour, baking powder, baking soda and salt.

In another medium bowl, use an electric mixer to beat together the eggs, oil, sour cream and vanilla. Add the cooled chocolate mixture and beat just to combine. Add the flour mixture in 3 batches, beating on low speed each time just until the flour is incorporated.

Spoon batter into the cupcake liners, filling each one ¾ full. Bake for 20-25 minutes, or until toothpick inserted at the center comes out clean. Cool in the pan on a wire rack for 10 minutes, then remove from the pan and finish cooling in their liners on the wire rack.

To decorate the cupcakes, fill a pastry bag with a basket weave decorating tip with the icing. Pipe long bands of icing across the cupcakes, leaving a space to add the eyes. Place two color candies in the open space for eyes, then using a toothpick, dab a bit of icing in the middle of each candy.

Serve and enjoy!