Line the recesses of a muffin tray (12 recesses) with 1 paper baking tin each. Coarsely chop the chocolate coating.
Cream 2 eggs, 125 g sugar, 1 packet of vanilla sugar and 1 pinch of salt with the whisks of the mixer. Mix 200 g flour, 1⁄2 packet of baking powder and 50 g cocoa. Alternately stir in 75 ml oil.
Briefly stir in 75 ml buttermilk and 200 ml dark beer one after the other. Fold in 75 g chocolate coating. Spread the dough on the baking cups. In the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
manufacturer) bake for about 18 minutes.
In the meantime mix a second dough from the remaining ingredients and the malt beer.
Remove the dark beer muffins and let them cool on a cake rack for about 10 minutes. Remove the muffins. Line the muffins with 12 more baking cups. Pour in malt beer dough and bake in the same way.
Pass the icing sugar through a sieve. Mix with 8-10 tablespoons of water to a smooth glaze. Colour it grass-green with green food colouring. Spread the icing evenly over the muffins and leave to dry for approx. 1 1⁄2 hours.