Pre-heat the oven to 160C fan-forced and line two 12-hole muffin tins with cupcake liners (recipe makes about 18).

In a medium saucepan, melt the chocolate and water, stirring, over low heat until smooth.

In the bowl of an electric mixer, beat the butter and sugar until light and creamy then add the eggs, one at a time.

Take the bowl off the stand and fold in the sifted cooca and flour then the hazelnut meal and finally the melted chocolate mixture.

Divide the batter between the cupcake liners filling them about ⅔ of the way.

Bake for 20 minutes or until a cake tester inserted in the middle comes out clean.

Leave to rest in the tin for 5 minutes then transfer to a wire rack to cool completely.

While the cakes are cooling, make the icing by beating the butter and hazelnut spread together with and electric mixer until smooth and creamy.

Slowly add the icing sugar and when it is mixed in, add a little milk or water at a time until the icing is spreadable.

Beat until fluffy.

When the cakes are cool, pipe the icing over the top.

To make the witches hats, flatten out the cupcake liners then fold them in half wrapping them like a cone shape. Use a staple to hold the two sides together then spread out the 'brim' of each hate and poke out the point.

Place a hat on top of each cake.