Chocolate Raspberry Bites

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recipe by Nicky's Kitchen Sanctuary

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Chocolate Raspberry Bites - a Nutella-filled raspberry nestled in a tiny chocolate sponge.

Inspired by:

recipe updated Oct 8, 2019


  • Hazelnut chocolate spread icon
    Hazelnut chocolate spread
    5 tbsp (89g)
  • Dark chocolate icon
    Dark chocolate
    70g (about ½ cup)
  • Raspberries icon
    1 cup (about 158g)
  • Coconut oil icon
    Coconut oil
    4 tbsp (59ml)
  • Golden caster sugar icon
    Golden caster sugar
    5 tbsp (63g)
  • Vanilla extract icon
    Vanilla extract
    ½ teaspoon (2ml)
  • Egg icon
    1 (50g)
  • Buttermilk icon
    150ml (½ cup)
  • All purpose flour icon
    All purpose flour
    150g (about 1⅛ cups)
  • Baking soda icon
    Baking soda
    1 tsp (5g)
  • Cocoa powder icon
    Cocoa powder
    2 tbsp (11g)


  • kCook icon Wooden spoon
  • kCook icon Cooling rack
  • kCook icon Mini muffin pan - 12-hole
  • kCook icon Large mixing bowl
  • kCook icon Large resealable plastic bag
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Pre-heat oven - 180°C
  2. Add hazelnut chocolate spread to a clean large resealable plastic bag
  3. Add raspberries to a clean baking sheet
  4. Transfer chocolate mixture to fruit
  5. Chill in freezer and continue
  6. Add coconut oil, golden caster sugar and vanilla extract to a clean large mixing bowl
  7. Mix until combined
  8. Add egg and buttermilk to the batter
  9. Mix until combined
  10. Add dark chocolate to the batter gradually
  11. Add all purpose flour, baking soda and cocoa powder to the batter
  12. Mix gently until just combined
  13. Grease 2 clean mini muffin pans
  14. Transfer batter to 2 mini muffin pans
  15. Transfer fruit to 2 mini muffin pans
  16. Bake - 10 min, 180°C
  17. Let cool - approx 5 min
  18. Transfer onto cooling rack until completely cool
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