Chocolate Raspberry Bites – little chocolate mouthfuls bursting with a refreshing hit of raspberry. Only 95 calories each!
Tall image of mini chocolate cakes with fresh raspberry and Nutella centre, drizzled with Nutella.
Just think, if you eat about 20 of these Chocolate Raspberry Bites, you’ll be getting one of your five-a-day!

Ahem.

Is it bad that my brain works in that way?

I do love raspberries all on their own, but have you ever tried filling them with Nutella? and then as if that isn’t enough, how about encasing that raspberry in a little chocolate sponge? hmmmm it’s hard to go back to that bare raspberry when you’re faced with a tray of these mini cakes.

Fortunately they’re nice and small, so they make a fab afternoon snack when I’m starting to think about getting back on track after the holiday indulgence. If you are after something with strawberries then you could always try my cheesecake stuffed strawberries or my Fruity Smores Blinis.

Raspberries filled with Nutella in a bowl

Yes, I’m only thinking about getting back on track right now. There are multiple stages to getting back on track. It all starts pre-holiday:

  1. Last day of being extra good in preparation for holiday.
  2. Packing for holiday whilst eating an ice cream Mars Bar, and maybe a few other snacks.
  3. Ridiculous amount of food during holiday (if I don’t try everything I’m missing out).
  4. Getting back home and spending another 3-4 days eating like I’m still on holiday
  5. Considering starting to eat a little lighter again (whilst eating jam and butter on toast)
  6. Seriously considering starting to eat a little lighter again – especially when I think about chips and don’t really fancy them (when you don’t fancy chips, it’s time for action).
  7. Making a plan forย when I’m going to eat lighter again
  8. Just one more day…….
  9. ok. back on track.
  10. Bit of a wobble – weekend treats start on Thursday and end on Monday night.
  11. Actually back on track.

Collage of preparation steps for chocolate raspberry cake bites.

Next up is starting to think about exercise too. One step at a time though hey!

So how do these little chocolate raspberry bites fit in with lighter eating?

Well apart from being delicious (and 1/20 of your 5-a-day…) they’re only 95 calories each.

So when the sweet craving hits (usually mid-afternoon and after dinner for me) and it just won’t go away, I know that one of these is the guilt-free answer.ย  Who’d have thought Nutella could be the guilt-free answer to anything?

Mini chocolate cakes with raspberry and Nutella centre, drizzled with Nutella.

Chocolate Raspberry Bite Tips:

Cake Tin:

You might notice that some of the prep photos are in a little pink mould, and some are in a tin. That’s because I started out testing these in silicone cake-pop moulds – for a nice domed appearence. I found that this only works if your raspberries are small (mine weren’t) and if you spray the mould well with cake release spray or another oil spray (I didn’t). The result was an overflowing cake mould with cakes that melded together, then wouldn’t come out of the cake mould. Also, the raspberries were too big to be properly covered in cake mix, so they stuck out after baking.

I’ve tried it before with smaller raspberries, and it worked great.

This time, due to using larger raspberries, I ended up going with a well-sprayed mini muffin tin, and it worked out perfectly!

How long will they keep?

Stored in a sealed container at room temperature, they should keep for 2 days. If you are planning on not eating them all right away, I’d suggest leaving off the drizzle of Nutella – as you can’t stack them when they have Nutella on top.

Do they freeze?

I find they don’t freeze that well. Because it’s only a small amount of sponge, the raspberry will release liquid as it defrosts, making the sponge a little soggy.

Can I make them gluten free?

Yes, you can replace the plain/all-purpose flour with plain/all-purpose gluten free power blend. It also works if you use three-quarters gluten free plain flour blend and one-quarter coconut flour.

Chocolate Raspberry Bites Recipe:

5 from 3 votes

Chocolate Raspberry Bites

Chocolate Raspberry Bites - a Nutella-filled raspberry nestled in a tiny chocolate sponge. Only 95 calories each!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 36 bites
Course: Dessert
Cuisine: British

Ingredients

  • 5 tbsp Nutella
  • 36 raspberries
  • 4 tbsp vegetable or coconut oil
  • 100 g (1/2 cup) golden caster sugar or granulated sugar
  • ยฝ tsp vanilla extract
  • 1 large egg
  • 150 ml (2/3 cup minus 2 tsp) buttermilk
  • 70 g (2.5 oz) good quality chocolate melted (Note 1)
  • 150 g (1 1/4 cups) plain (all-purpose) flour
  • 1 tsp bicarbonate of soda
  • 2 tbsp unsweetened cocoa powder

To Serve:

  • 2 tbsp Nutella
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Instructions 

  • Preheat the oven to 180C/350F (fan).
  • Warm the Nutella slightly in the microwave or in a bowl over some boiling water. Just enough to loosen the consistency (about 15-20 seconds in the microwave). Spoon the Nutella into a piping bag with a thin nozzle.
    5 tbsp Nutella
  • Place your raspberries in a wide bowl with the hole pointing up and pipe Nutella into each one. Place the bowl of raspberries in the freezer whilst you prepare the rest of the ingredients (freezing the raspberries helps to ensure they barely cook, meaning they'll retain their Nutella-filled structure).
    36 raspberries
  • In a large bowl, mix the oil, sugar and vanilla extract using a wooden spoon. Add the egg and buttermilk, and stir to combine. Slowly pour in the melted chocolate whilst mixing all the time. Finally fold in the plain (all-purpose) flour, bicarbonate of soda, and cocoa powder. Mix until just combined.
    4 tbsp vegetable or coconut oil, 100 g (1/2 cup) golden caster sugar, 1/2 tsp vanilla extract, 1 large egg, 150 ml (2/3 cup minus 2 tsp) buttermilk, 70 g (2.5 oz) good quality chocolate, 150 g (1 1/4 cups) plain (all-purpose) flour, 1 tsp bicarbonate of soda, 2 tbsp unsweetened cocoa powder
  • Take 3 x 12-hole non-stick mini muffin trays and place a heaped tsp of the chocolate mixture into each hole. You should get 36 cakes from the mix. Take the raspberries out of the freezer and push a raspberry into the cake mix of each muffin hole. Ensure the raspberry is placed with the Nutella end-up (to stop the Nutella from leaking into the cake mixture). Spread a little cake mix over each raspberry so they're just covered.
  • Place in the oven and cook for 10 minutes.
  • 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.
  • Once cool, pipe the remaining Nutella over the top of the cake bites.
    2 tbsp Nutella

Notes

Note 1:

You can use dark chocolate or milk chocolate (semi-sweet) for this recipe - whatever you prefer.
.

Cake Tin:

You might notice that some of the prep photos are in a little pink mould, and some are in a tin. That's because I started out testing these in silicone cake-pop moulds - for a nice domed appearence. I found that this only works if your raspberries are small (mine weren't) and if you spray the mould well with cake release spray or another oil spray (I didn't). The result was an overflowing cake mould with cakes that melded together, then wouldn't come out of the cake mould. Also, the raspberries were too big to be properly covered in cake mix, so that stuck out after baking.
I've tried it before with smaller raspberries, and it worked great.
This time, I ended up going with a well-sprayed mini muffin tin, and it worked out perfectly!
.

How long with they keep?

Stored in a sealed container at room temperature, they should keep for 2 days. If you are planning on not eating them all right away, I'd suggest leaving off the drizzle of Nutella - as you can't stack them when they have Nutella on top.
.

Do they freeze?

I find they don't freeze that well. Because it's only a small amount of sponge, the raspberry will release liquid as it defrosts, making the sponge a little soggy.
.

Can I make them gluten free?

Yes, you can replace the plain/all-purpose flour with plain/all-purpose gluten free power blend. It also works if you use three-quarters gluten free plain flour blend and one-quarter coconut flour.
.
Nutritional Information is per cake bite.

Nutrition

Serving: 41g | Calories: 95kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 44mg | Potassium: 62mg | Sugar: 7g | Vitamin A: 15IU | Vitamin C: 0.5mg | Calcium: 16mg | Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

This post was first published in February 2015. Updated in August 2018 with new photos and additional tips.

Some of the links in this post may be affiliate links โ€“ which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! Thatโ€™s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

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Comments

  1. Elspeth says:

    A couple of questions: there is cocoa powder listed in the ingredients but never used in the instructions (unless I misread), and the ingredients say baking soda, but the instructions say baking powder. Iโ€™ve got them in the oven now so hopefully they work out, but was just curious!

    1. Nicky Corbishley says:

      Thanks for letting me know Elspeth, I totally missed that when I was writing it up. It is bicarb of soda, and the cocoa goes in with the flour. I’ve updated it now.

  2. 2pots2cook says:

    5 stars
    Sweet Heavens !

  3. Danielle says:

    5 stars
    I had no idea i needed these until i read this. Raspberries stuffed with nutella? yes please! Even though they’re only 95 calories each, when you eat the whole pan it doesn’t matter LOL.

  4. Christine says:

    5 stars
    Amazing bite sized treats, chocolate and raspberries – such a perfect match. I did have to stop myself after eating 3, I could have eaten so many more ๐Ÿ˜‹

  5. Thalia @ butter and brioche says:

    That gooey raspberry center is just making me drool.. these little bites look divine. If I was to make the recipe, they definitely would not last for very long!

    1. Nicky Corbishley says:

      They certainly didn’t last long in my house ๐Ÿ™‚ Mind you, nothing with chocolate in ever does!

  6. ohmydish.com says:

    Oh.my.gosh. Raspberries are THE BEST. And so is chocolate. Match made in heaven!

    1. Nicky Corbishley says:

      Thanks Vรฉronique ๐Ÿ™‚

  7. Justine | Cooking and Beer says:

    Haha ok this is just amazing, and yes I would totally eat 20 of these little cuties! Looks soooo delicious! Pinned!

    1. Nicky Corbishley says:

      ๐Ÿ™‚ Thanks for pinning Justine!

  8. Cheyanne says:

    These look fantastically delicious! Bite sized chocolatey morsels like these make me want to kick myself for being allergic to cocoa ๐Ÿ™ However, hubby isn’t allergic and he would absolutely love these. Must make these and endure the torture of watching him devour with abandon! Thanks for sharing!

    1. Nicky Corbishley says:

      Oooh that’s harsh!! If I were you, I’d try making a vanilla cake bite with some biscoff filling the raspberry ๐Ÿ™‚

  9. Julie is HostessAtHeart says:

    Wow, these little bites of deliciousness are gorgeous!

    1. Nicky Corbishley says:

      Thanks Julie ๐Ÿ™‚