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

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1 cup buttermilk

1/2 cup vegetable oil

1 teaspoon vanilla extract

2 eggs

2 cups sugar (13 ounces)

1 3/4 cups all-purpose flour (9 ounces)

3/4 cups cocoa powder (2 1/2 ounces)

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup port wine, heated

Port Wine Reduction Syrup, recipe follows

Raspberry Creme Fraiche Filling, recipe follows

French Chocolate Mousse, recipe follows

Gold leaf flakes, for garnish

1 3/4 cups port wine

1/3 cup sugar

1/8 teaspoon salt

1 cup creme fraiche

1/2 cup seedless raspberry preserves

Whisk the creme fraiche with the raspberry preserves to combine.

6 ounces chocolate, chopped

3 tablespoons unsalted butter

3 egg whites

1/2 teaspoon cream of tartar

1/4 cup plus 2 tablespoons sugar

1/2 cup heavy cream, COLD

1/2 teaspoon vanilla extract

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