Preheat oven to 180°C/160°C fan forced. Line 9 holes of a (1/3 cup) muffin pan with paper cases.
Combine butter and 50g chocolate in a microwave safe bowl. Microwave on high in 30 second bursts, stirring until melted. Cool slightly.
Combine hazelnut meal, sugar and remaining finely chopped chocolate in a medium bowl. Add egg, vanilla and chocolate mixture, stirring until combined.
Divide mixture among paper cases. Bake for 15-20 mins or until cooked when tested with a skewer. Cool on a wire rack.
For the Icing - Combine sifted icing sugar and cocoa into a small bowl. Gradually add enough boiling water until mixture is of a spreadable consistency. Spread evenly over cooled cupcakes. Top with a TeeVee Snack.