Chocolate Raspberry Bites

by

Nicky's Kitchen Sanctuary

Posted May 16, 2022 (Last updated May 16, 2022)

Serves

12

Total Time

15mins

Calories

199

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

recipe-image
    Ingredients

  • Hazelnut chocolate spread icon
    Hazelnut chocolate spread5 tablespoonswarm
  • Dark chocolate icon
    Dark chocolate70 gmelted
  • Raspberries icon
    Raspberries36
  • Coconut oil icon
    Coconut oil4 tablespoons
  • Golden caster sugar icon
    Golden caster sugar5 tablespoons
  • Vanilla extract icon
    Vanilla extract½ teaspoon
  • Egg icon
    Egg1
  • Buttermilk icon
    Buttermilk150 g
  • All purpose flour icon
    All purpose flour150 g
  • Baking soda icon
    Baking soda1 teaspoon
  • Cocoa powder icon
    Cocoa powder2 tablespoons
    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

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