1. Preheat oven to 350°F. Line a standard 12-cup muffin tin with cupcake liners.
2. Whisk together the flour and salt. Add the eggs and nutella and mix in with a rubber spatula just until everything is evenly combined. (It might look like the batter won't come together smoothly at first, but it will.)
3. Scoop the batter into the prepared muffin cups, filling each about 1/3 of the way full. Verge on underfilling the cups rather than overfilling them, since it's easier to add batter in than take it out. Smooth out the tops of the brownies with your fingertip, if needed.
4. Bake in the preheated oven for 12 minutes. The tops should look mostly set, although some may still look a little wet in the center. I would not recommend baking the brownies any longer.
5. Cool the brownies in the pan for about 5 minutes, and then transfer to a wire rack to cool completely before decorating. Once the brownies have been out of the oven for a few minutes, use your finger to gently press on the center of each one to increase the indent in the middle.

Decorating

1. Place marshmallow creme in a piping bag fitted with a large round tip (I used Ateco #808). Pipe creme into the indent in each brownie. Top each with 3 M&M's Speck-tacular Eggs.
2. Serve immediately, or keep in the refrigerator in an airtight container until ready to serve.