Chocolate Hazelnut Cupcake Mushroom


Base Method
  • 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.

Biscuit/Crumble Method
  • 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

Glaze Method
  • 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.

Coating/Assembly Method
  • 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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