Standing Ovation: Sweet Chocolate Port Cupcakes, Port Wine Reduction Syrup, Raspberry Creme Fraiche Filling, French Chocolate Mousse

Name: Standing Ovation: Sweet Chocolate Port Cupcakes, Port Wine Reduction Syrup, Raspberry Creme Fraiche Filling, French Chocolate Mousse
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 24
Cuisine: American
Ingredients: 1 teaspoon baking powder; 2 teaspoons baking soda; 1 leave Gold flakes, for garnish; 237 milliliters buttermilk; 170 grams chocolate, chopped; 71 grams 3/4 cups cocoa powder; 1 teaspoons cream of tartar; 237 milliliters creme fraiche; 3 egg whites; 2 eggs; 255 grams 3/4 cups all-purpose flour; 118 milliliters heavy cream, COLD; 237 milliliters port wine, heated; 414 milliliters port wine; 118 milliliters seedless raspberry preserves; 0 teaspoons salt; 1 teaspoon salt; 59 milliliters sugar; 79 milliliters sugar; 369 grams cups sugar; 3 Tbsps unsalted butter; 1 teaspoons vanilla extract; 1 teaspoon vanilla extract; 118 milliliters vegetable oil

The recipe Standing Ovation: Sweet Chocolate Port Cupcakes, Port Wine Reduction Syrup, Raspberry Creme Fraiche Filling, French Chocolate Mousse could satisfy your American craving in about 1 hour and 10 minutes. One serving contains 325 calories, 4g of protein, and 13g of fat. This recipe serves 24. It can be enjoyed any time, but it is especially good for valentin day. If you have baking powder, butter, salt, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 325 degrees F. Line cupcake tins with 24 cupcake liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Oven

Whisk together the buttermilk, oil, vanilla and eggs.

Ingredients you will need

Buttermilk

Vanilla

Egg

Cooking Oil

Equipment you will use

Whisk

Combine the sugar, flour, cocoa powder, baking soda, baking powder and salt and add into the wet mixture.

Ingredients you will need

Baking Soda

Cocoa Powder

All Purpose Flour

Sugar

Salt

Whisk the batter together until almost all the lumps are gone. Scrape the bowl, then mix again briefly.

Equipment you will use

Whisk

Bowl

Add in a small amount of the port wine to help thin the batter. Once it is incorporated, slowly add in the remaining wine, whisking continuously. Scrape the bottom of the bowl and make sure that there are no lumps. Scoop into the prepared cupcake liners using a number 16 scoop.

Ingredients you will need

Port

Cupcakes

Wine

Equipment you will use

Muffin Liners

Whisk

Bowl

Bake until a toothpick inserted in the middle of a cupcake comes out clean, about 25 minutes.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

To assemble: Allow the cupcakes to fully cool. Using an apple corer, remove a piece of the cupcake from the center.

Ingredients you will need

Cupcakes

Apple

Equipment you will use

Apple Corer

Drizzle with 1 teaspoon Port Wine Reduction Syrup. Fill the cupcake with 1 teaspoon Raspberry Creme Fraiche Filling. Using a large star tip, pipe the chilled French Chocolate Mousse onto the cupcake.

Ingredients you will need

Creme Fraiche

Chocolate

Port

Raspberries

Syrup

Cupcakes

Garnish with the gold leaf flake.

Combine the wine, sugar and salt in a saucepan over a low flame. Simmer until reduced to 3 1/2 ounces liquid.;

Ingredients you will need

Sugar

Salt

Wine

Equipment you will use

Sauce Pan

Place the chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a wooden spoon until smooth.

Ingredients you will need

Chocolate

Butter

Water

Equipment you will use

Double Boiler

Wooden Spoon

Sauce Pan

Bowl

Remove from the heat and cool slightly.

Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.

Ingredients you will need

Chocolate

Egg Yolk

Equipment you will use

Whisk

In another bowl, beat the egg whites until foamy.

Ingredients you will need

Egg Whites

Equipment you will use

Bowl

Add the cream of tartar and continue to beat. Gradually whisk in 1/4 cup sugar and continue beating until stiff peaks form.

Ingredients you will need

Cream Of Tartar

Sugar

Equipment you will use

Whisk

Beat the heavy cream in a chilled bowl until it begins to foam and thicken up.

Ingredients you will need

Heavy Cream

Equipment you will use

Bowl

Add the remaining 2 tablespoons sugar and the vanilla. Continue to whip the cream until it holds soft peaks.

Ingredients you will need

Vanilla

Cream

Sugar

Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse.

Ingredients you will need

Whipped Cream