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1
Preheat the oven to 325 degrees F. Line cupcake tins with 24 cupcake liners.
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2
Whisk together the buttermilk, oil, vanilla and eggs.
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3
Combine the sugar, flour, cocoa powder, baking soda, baking powder and salt and add into the wet mixture.
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4
Whisk the batter together until almost all the lumps are gone.
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5
Scrape the bowl, then mix again briefly.
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6
Add in a small amount of the port wine to help thin the batter.
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7
Once it is incorporated, slowly add in the remaining wine, whisking continuously.
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8
Scrape the bottom of the bowl and make sure that there are no lumps.
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9
Scoop into the prepared cupcake liners using a number 16 scoop.
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10
Bake until a toothpick inserted in the middle of a cupcake comes out clean, about 25 minutes.
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11
To assemble: Allow the cupcakes to fully cool.
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12
Using an apple corer, remove a piece of the cupcake from the center.
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13
Drizzle with 1 teaspoon Port Wine Reduction Syrup.
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14
Fill the cupcake with 1 teaspoon Raspberry Creme Fraiche Filling.
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15
Using a large star tip, pipe the chilled French Chocolate Mousse onto the cupcake.
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16
Garnish with the gold leaf flake.
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17
This recipe was created by a contestant during a cooking competition.
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18
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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19
Combine the wine, sugar and salt in a saucepan over a low flame.
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20
Simmer until reduced to 3 1/2 ounces liquid.
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21
Place the chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (or use a double boiler).
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22
Melt the chocolate and butter together and stir with a wooden spoon until smooth.
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23
Remove from the heat and cool slightly.
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24
Add the 3 egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated.
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25
Set aside.
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26
In another bowl, beat the 3 egg whites until foamy.
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27
Add the cream of tartar and continue to beat.
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28
Gradually whisk in 1/4 cup sugar and continue beating until stiff peaks form.
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29
Beat the heavy cream in a chilled bowl until it begins to foam and thicken up.
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30
Add the remaining 2 tablespoons sugar and the vanilla.
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31
Continue to whip the cream until it holds soft peaks.
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32
Gradually and gently fold the egg whites into the chocolate mixture to lighten it.
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33
Then, delicately fold in the whipped cream.
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34
Take care not over work the mousse.
