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

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Standing Ovation: Sweet Chocolate Port Cupcakes, Port Wine Reduction Syrup, Raspberry Creme Fraiche Filling, French Chocolate Mousse
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  1. Preheat the oven to 325 degrees F. Line cupcake tins with 24 cupcake liners.
  2. Whisk together the buttermilk, oil, vanilla and eggs. Combine the sugar, flour, cocoa powder, baking soda, baking powder and salt and add into the wet mixture. Whisk the batter together until almost all the lumps are gone. Scrape the bowl, then mix again briefly. 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. Bake until a toothpick inserted in the middle of a cupcake comes out clean, about 25 minutes.
  3. To assemble: Allow the cupcakes to fully cool. Using an apple corer, remove a piece of the cupcake from the center. 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. Garnish with the gold leaf flake.
  4. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
  5. Port Wine Reduction Syrup:
  6. Combine the wine, sugar and salt in a saucepan over a low flame. Simmer until reduced to 3 1/2 ounces liquid.
  7. French Chocolate Mousse:
  8. 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. Remove from the heat and cool slightly. Add the 3 egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.
  9. In another bowl, beat the 3 egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 cup sugar and continue beating until stiff peaks form.
  10. Beat the heavy cream in a chilled bowl until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and the vanilla. Continue to whip the cream until it holds soft peaks.
  11. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 310.54 Kcal (1300 kJ)
Calories from fat 109.19 Kcal
% Daily Value*
Total Fat 12.13g 19%
Cholesterol 45.42mg 15%
Sodium 320.47mg 13%
Potassium 139.97mg 3%
Total Carbs 40.83g 14%
Sugars 25.44g 102%
Dietary Fiber 0.54g 2%
Protein 3.5g 7%
Iron 0.7mg 4%
Calcium 53.9mg 5%
Amount Per 100 g
Calories 285.69 Kcal (1196 kJ)
Calories from fat 100.45 Kcal
% Daily Value*
Total Fat 11.16g 19%
Cholesterol 41.79mg 15%
Sodium 294.82mg 13%
Potassium 128.77mg 3%
Total Carbs 37.56g 14%
Sugars 23.41g 102%
Dietary Fiber 0.49g 2%
Protein 3.22g 7%
Iron 0.6mg 4%
Calcium 49.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.1
  • 8

Good Points

  • saturated fat free

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