Mix the layer cake mix with the water 1 for 1 minute on low speed, then 3 minutes on medium speed.
Add water 2 and mix for 1 minute on low speed, scrape bowl. Mix 3 minutes on medium speed.
Add water 3 and oil and mix for 1 minute on low speed, scrape bowl. Mix 3 minutes on low speed.
Portion out batter so it reaches halfway up the cupcake liner.
Bake at 325°F for 22 minutes (temp and time may vary).
Chocolate Hazelnut Cream Method
In a double boiler melt chocolate and praline together. Heat milk to a boil and pour over chocolate mixture. Add gelatin and mix all till smooth.
Fold whipped cream and pipe cream into silicon mold.
Detach cupcake top and press into cream.
Layer biscuit on top of cake and freeze.
In a stand mixer blend Satin CC and margarine till dough comes together.
Reserve half for crumble and sheet remaining dough to 2 mm.
Using round cutters cut round disks to desired size.
Bake at 325°F for 12 minutes
Add sugar, glucose and water to a pot and heat to 217°F. Pour over remaining ingredients.
Blend with hand blender to well incorporated.
Reserve in the refrigerator till next day.
Reheat to 85°F when ready to use.
Melt Chocolate and emulsify with oil. Dip cupcake base and coat with white chocolate mixture.
Place on top of biscuit before chocolate sets.
Brush white chocolate coated base with cocoa powder.
Unmold frozen chocolate hazelnut top and glaze.
Attach top to base and decorate with coconut and crumble.
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