In a small microwavable bowl, combine chocolate chips and butter. Heat in 30 second intervals until melted, stirring in between.
Once fully melted, add Nutella to chocolate. Spread mixture onto a parchment lined cookie sheet. Spread should be about ¼ inch thickness. Pop in the freezer.
Remove Nutella mixture from the freezer and give it a rough chop. Place the Nutella chips back in the freezer until ready to use.
For the Muffins
Preheat oven to 425°F.
In a large bowl, combine oil, milk, eggs, vanilla extract and yogurt. Stir well, until fully combined.
In a medium bowl, combine flour, cocoa powder, sugar, baking powder, baking soda and salt.
Add dry ingredients to wet and fold batter gently until no more streaks of flour remain.
Add chopped Nutella chips and chopped raspberries and gently fold into batter.
Either use muffin liners, or spray muffin pan with non-stick cooking spray. Fill each muffin about ⅔ full.
Bake at 425°F for 5 minutes, then lower the temperature to 375°F. Continue baking for 9-12 minutes until they bounce back when touched.
Notes
These chocolate muffins can be stored in an airtight container for up to 5 days at room temperature. ENJOY!