Pre-heat your oven to 160ºC/140ºC fan.
Line a 12-hole muffin tin with cupcake cases.
Put all of your ingredients into a large bowl (3 large eggs, 375g Nutella, 150g self-raising flour) and mix until fully combined.
Divide the mixture evenly between the cupcake cases (about 60g in each if you feel like measuring).
Pop them into the oven and cook for 20 minutes. Check if they’re done by inserting a skewer, if it comes out clean they’re done, if not pop them back in for a couple more minutes.
Once cooked, take them out of the tray and pop them onto a wire rack to cool.
Calories: 229kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 28mg | Potassium: 154mg | Fiber: 1g | Sugar: 16g | Vitamin A: 60IU | Calcium: 42mg | Iron: 1.7mg
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.