Choc-hazelnut mud cupcakes

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).