Cupcakes: Preheat the oven to 350º F. Line your cupcake pans with paper liners.

Whisk the eggs together in a large bowl until they’re broken up.

Add 1 1/2 cups of Nutella to the eggs in the bowl, reserving the remaining 1 cup of Nutella for the frosting. Whisk the Nutella and eggs together until shiny, smooth batter flows from the whisk.

Add the all-purpose flour to the bowl, and gently stir it in with a spatula.

Stir just until the last streaks of flour disappear. Don’t stir too much and overwork the batter, or else your cupcakes will be tough!

Scoop the batter into the prepared muffin tins, filling each one about 1/3rd full, then add Ferrero Rocher in the middle; then cover the chocolate with batter until 2/3rd full.

Bake the cupcakes at 350 F for about 13-15 minutes, until the tops are dry, puffed, and a little cracked. They should spring back when pressed lightly with your fingertips. Allow them to cool at room temperature on a wire rack while you prepare the easy (two-ingredient!) frosting.

Frosting: In a mixing bowl, combine the remaining 1 cup of Nutella and the cream cheese.

Beat them together on medium speed with the paddle attachment until your frosting is light and fluffy.

Top the cooled cupcakes with a swirl of frosting.