Method
1. Pre-heat oven - 180 °C / 350°F
2. Add hazelnut chocolate spread to a clean large resealable plastic bag and make a thin nozzle
3. Place your raspberries in a wide bowl with the hole pointing up and pipe Nutella into each one
4. Chill in freezer and continue
5. In a large bowl, mix the oil, sugar and vanilla extract using a wooden spoon
6. Add the egg and buttermilk and stir to combine
7. Slowly pour in the melted dark chocolate whilst mixing all the time
8. Finally fold in the plain flour, bicarbonate of soda and cocoa powder. Mix until just combined
9. Grease 3 x 12-hole non-stick mini muffin trays and place a heaped tsp of the chocolate mixture into each hole
10. Take the raspberries out of the freezer and push a raspberry into the cake mix of each muffin hole
11. Spread a little cake mix over each raspberry so they're just covered
12. Place in the oven and cook for 10 minutes
13. Take out of the oven and leave to cool for 5 minutes, then carefully remove from the trays and leave to cool completely on a cooling rack
14. Once cool, pipe the remaining Nutella over the top of the cake bites