Put the sugar and eggs in one of the bowls and stir until frothy with the mixer. Then add the oil and stir until frothy. Then add the flour, baking powder, cocoa powder and the spudel water and stir everything well. Fill the muffin tins half full with the chocolate batter and place 3 frozen raspberries upside down in a triangle in the middle of the muffin tin, then add another tablespoon of batter until the tin is 3/4 full. Preheat the oven to 200 ° C without convection and place the muffin tins or the muffin tray on a baking sheet and bake in the oven for 17 minutes. The batter is enough for 6 - 7 muffins.
After cooling, place the muffins on a plate. Put the powdered sugar in a bowl and dissolve the 4 to 5 teaspoons of lemon juice in it until it becomes a solid mass. Draw everything in lines over the muffins with a teaspoon and allow to dry.
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