Nutella Fudge Mini-Cupcakes

• 1/2 cup Nutella spread
• 1 large egg
• 5 tablespoons all-purpose flour
• 1/4 cup hazelnuts; chopped

1.  Position rack in the center of the oven and preheat to 350 degrees.  Line a 12-cup mini-muffin pan with paper or foil liners.

2.  In a medium bowl, whisk the Nutella and egg until smooth and well blended.  Add the flour and whisk until blended.

3.  Spoon batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts.

4.  Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes.  Set on a rack to cool completely.  Serve immediately or cover and store at room temperature for up to 3 days.  You can also freeze them for up to one month until needed.