Preheat the oven to 350° Fahrenheit. Grease two 12-cup mini muffin tins with butter or cooking spray and set aside. In one large bowl, whisk together the butter, sugars, vanilla, and eggs. Until thicker and fully blended. Add in the lemon zest, salt, baking powder, and flour and whisk until combined. Blitz up the freeze dried raspberries and dump in the powder. Using a spatula, fold in the raspberries until fully combined (it will be quite thick).

Spoon the batter into the mini muffin tins - about a scant tablespoon per cup. Bake for 13-15 minutes or until tops are firm to the touch. Once done, remove from oven and let cool.

While the drops are baking, make the chocolate. Using a large, non-stick frying pan, melt the butter on medium-low heat. Add in the cocoa powder and stir constantly with a whisk. While still whisking, add the sugar and salt. Whisk continuously for about 2 minutes, then add the milk and stir quickly until fully blended (it will thicken instantly).  Take off heat and let cool for about 10 minutes. You can spoon the chocolate on top of the cooled drops, or spoon chocolate into a pastry bag and get creative with decorating your raspberry drops. Voila!