Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line the recesses of a muffin tray (12 recesses) with 2 paper baking cups each. Finely chop 100 g chocolate. Cream butter, sugar, 1 pinch of salt and vanilla sugar with the whisks of the mixer.
Stir in the eggs one by one. Mix flour, baking powder and cocoa. Mix flour and cocoa in 2 portions alternately with the milk. Fold in chopped chocolate.
Spread the dough evenly in the muffin tray troughs. Bake in a hot oven for about 25 minutes. Take out. Leave to cool in the tin on a cake rack.
Lift the muffins out of the cups. Coarsely chop 100 g chocolate. Warm the cream in a small pot. Add coconut oil and chocolate and melt in it while stirring. Remove from the heat and let it cool down.
Spread the muffins with the chocolate icing, except 1⁄2 TL, and let the icing dry. After 30-45 minutes, carefully press the pretzels into the icing. Knead marzipan and 25 g icing sugar. Roll out to a thickness of approx. 4 mm on a work surface dusted with icing sugar.
Cut out 12 circles (each approx. 1.5 cm Ø).
Mix 30 g icing sugar and 1 teaspoon water to make a glaze. First glue marzipan noses, then chocolate lentils with a drop of icing sugar icing onto the muffins. Fill the rest of the icing into the disposable piping bag, cut off the tip.
Spray eyes on the muffins. Use the rest of the chocolate icing to put dots on the eyes.