Mini chocolate, pistachio & raspberry marble cakes

It's here, back to school season has arrived! And on this occasion (it's been a while), I had you vote on Instagram to create a back-to-school recipe together. The final instructions were to make individual cakes (perfect for children's snacks!) with chocolate (both chips and melted in the batter), raspberries, and pistachio; here is the result: wonderfully flavored, chocolaty, fruity mini marble cakes that freeze very well if you want to prepare them in advance for snacks or breakfasts ;) And there's nothing stopping you from using frozen raspberries, so this recipe is doable in any season!
 
Ingredients:
I used the pistachio paste from Koro: use code ILETAITUNGATEAU for a 5% discount on the entire site (non-affiliated).
I used the Caraïbes chocolate and chocolate chips from Valrhona: use code ILETAITUNGATEAU for a 20% discount on the entire site (affiliated).

Preparation time: 20 minutes + 22 minutes of baking
For 20 to 25 mini cakes:

 

Ingredients:

 125g unsweetened plain yogurt
 180g sugar
 2 eggs
 80g neutral oil
 225g flour
 6g baking powder
 
For the pistachio batter:
50g pistachio paste
35g milk
 
For the raspberry batter:
55g raspberries
 
For the chocolate batter:
50g melted dark chocolate
25g milk
 
For baking:
Chocolate chips as needed (about 100g for me)
1 raspberry for each mini cake
 
 

Recipe:

 Mix the yogurt with the sugar, then add the eggs one at a time, mixing after each addition. Next, incorporate the oil, then the flour and baking powder.
 
 
 
 Divide the batter (about 700g) into three equal parts.
 To the first, add the pistachio paste and milk.
 To the second, add the raspberries, roughly mashed with a fork, and mix.
 To the last, add the melted chocolate and milk.
 
 
 
In your small molds, pour a bit of pistachio batter, then some chocolate chips, the chocolate batter, the raspberry batter, and finally top with a halved raspberry and a few more chocolate chips.
 
 
 
 
 
 Bake in a preheated oven at 170°C for 20 to 25 minutes (check doneness with a knife tip). Let cool before removing from the mold and enjoy!