Jo Ann Gibson'S Chocolate Cupcakes
Rich, chocolatey cupcakes with crunchy pecan bits, perfect for satisfying sweet cravings and ideal for gatherings or as a decadent treat for chocolate lovers.
Ingredients
Instructions
- Melt oleo and unsweetened chocolate together.
- Cool the melted mixture.
- Blend in sugar and eggs until smooth.
- Add flour, vanilla, and the cooled chocolate mixture.
- Stir in chopped pecans.
- Pour batter into muffin papers.
- Bake at 325°F for 30 minutes.
Tips & Substitutions
For best results, use high-quality unsweetened chocolate as it greatly affects the flavor. If you prefer a lighter texture, you can substitute half the oleo with unsweetened applesauce. Make sure to let the melted chocolate and oleo mixture cool sufficiently before adding eggs to avoid scrambling them. This recipe can also be adapted using gluten-free flour for those following vegetarian recipes.
Serving Suggestions
These chocolate cupcakes are perfect for a dessert table alongside Mary'S Best Bean Casserole for a delightful meal. Consider serving them with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. They also pair beautifully with a cup of coffee or milk for a satisfying afternoon snack.
Storage & Reheating
Store leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week. Reheat in the microwave for about 10-15 seconds for a warm treat, or enjoy them cold. For best flavor, allow them to come to room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Jo Ann Gibson'S Chocolate Cupcakes contains roughly 1133 calories, with 14g protein, 103g carbohydrates, and 51g fat. It is an excellent source of vitamin C (42% of the Daily Value), dietary fiber (38% of the Daily Value), and protein (28% of the Daily Value). It also contributes 11g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Yes, you can use walnuts or almonds instead of pecans if you prefer. Just chop them roughly and fold them into the batter as directed. This will give the cupcakes a slightly different flavor and texture, but they will still be delicious.
What can I do if I don't have muffin papers?
If you don't have muffin papers, you can grease the muffin tin with butter or cooking spray to prevent the cupcakes from sticking. Alternatively, you can also use silicone muffin cups, which don’t require any lining and make for easy removal.
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance. Just let them cool completely before storing them in an airtight container. If you're making them further in advance, consider freezing them and thawing them at room temperature before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).