Ingredients
• 4 free-range eggs, at room temperature
• 2 cups chocolate hazelnut spread
• 1⅓ cups plain flour
Method
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Line a 12-hole muffin pan (⅓-cup capacity) with paper cases.
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Beat eggs and chocolate spread in a large bowl of an electric mixer until smooth and well combined.
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Sift flour over egg mixture. Fold until just combined. Divide mixture evenly among paper cases.
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Cook in a moderately slow oven (160°C) for about 25 minutes, or until tops are cracked and just firm to touch. Stand cakes in pan for 10 minutes. Transfer to a wire rack to cool completely.
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Dust sifted cocoa over cupcakes and serve with extra chocolate hazelnut spread (optional).
