1 1/2 cups Nutella, divided
1 tablespoon water
1 tablespoon ground cinnamon
1 teaspoon cayenne pepper
1/2 cup (1 stick) butter
3 large eggs
1/4 cup light brown sugar
1/2 cup all-purpose flour, sifted

Preheat oven to 350 degrees F.

In small bowl, stir together 1/2 cup Nutella, water, cinnamon and cayenne pepper until completely blended (the mixture will become very stiff). Scoop 1 rounded teaspoon Nutella mixture and shape into ball about 1 inch in diameter. Repeat to create 12 balls. Place on plate in freezer while making cake batter (about 15 minutes).

Lightly grease and flour 1 standard size 12-piece muffin tin.

Melt butter in 2-quart saucepan. Remove from heat and whisk in remaining 1 cup Nutella until smooth.

In medium bowl, whisk together eggs and brown sugar until frothy (about 1 minute). Add Nutella-butter mixture and continue whisking to blend. Fold in flour.

Pour batter into muffin tins. Remove chocolate-cinnamon balls from freezer and place one in each cup, pressing slightly to fully submerge. Use spoon to cover balls with surrounding batter if necessary. Bake for 15 minutes. (The cakes will be soft in center when done.) Allow to cool 10 to 15 minutes before handling.

Carefully remove cakes with knife or small metal spatula. Serve warm.

Dust with confectioners sugar and whipped cream or scoop of vanilla ice cream.

lternative: To save time, make cakes 1 day in advance and reheat in microwave for 15 to 20 seconds each before serving.