• 4 free-range eggs, at room temperature
• 2 cups chocolate hazelnut spread
• 1⅓ cups plain flour
Line a 12-hole muffin pan (⅓-cup capacity) with paper cases.
Beat eggs and chocolate spread in a large bowl of an electric mixer until smooth and well combined.
Sift flour over egg mixture. Fold until just combined. Divide mixture evenly among paper cases.
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.
Dust sifted cocoa over cupcakes and serve with extra chocolate hazelnut spread (optional).