Preheat the oven to 200°C.

Spray a mini muffin pan with oil. If using mini baking cups, you don’t need to spray them.

Whisk the eggs and sugar until fluffy.

Sift over the flour and cocoa and whisk this in, followed by the melted butter.

Spoon out about 2 tbsp worth of batter into each cup.

Dot ½ tsp Nutella onto each then push a whole raspberry on top of the Nutella, nestling it into the cake batter by half – the cake will rise around it and hold the raspberry and Nutella in place.

Bake for 10-12 minutes by which time the chocolate cake will spring back and the fruit will be jammy and encase all that molten Nutella. Happy days!

Cool in the tin for 10 minutes before unmoulding.