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Dessert

Gluten-free Cupcakes

Chocolate cupcakes made without gluten, using chocolate morsels, butter, eggs, sugar, vanilla, and topped with whipped cream.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Chocolate and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Gluten-free Cupcakes

Oven350°F
Time28–30 minutes

Ingredients

Directions

Prepare

  1. Heat oven to 350°F.

  2. Line 18 muffin cups with baking liners.

  3. Coat liners with vegetable cooking spray.

Make the batter

  1. Stir chocolate and butter in heavy saucepan over low heat until smooth.

  2. Remove from heat and cool to lukewarm.

  3. In a large bowl, with electric mixer on high, mix egg yolks and 1/4 cup sugar until very thick and pale, about three minutes.

  4. Fold in chocolate mixture and vanilla.

  5. Using clean, dry beaters, beat egg whites and remaining 1/4 cup sugar in bowl until stiff but not dry, about two minutes.

  6. Fold egg-white mixture into chocolate mixture until combined.

  7. Divide batter among baking liners.

Bake and serve

  1. Bake 28–30 minutes.

  2. Cool completely.

  3. Serve with dollop of sweetened whipped cream and chips.

Nutrition, whole recipe (rough)

447Calories
8 gProtein
31 gFat
31 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Semisweet chocolate morsels
Provides the rich chocolate flavour and, once melted, the body of the batter.
Unsalted butter
Adds fat for a tender crumb and smooth, rich mouthfeel.
Eggs
Yolks add richness and structure, while whipped whites lift and set the cupcakes.
Sugar
Sweetens the batter and helps the yolks whip to a thick, stable foam.

The step that matters

Fold the egg whites gently. Whipped whites hold the air that lifts the cupcakes. Vigorous stirring knocks that air out, leaving dense, flat cupcakes, so fold in slowly until just combined.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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