1/2 Dozen Organic Chocolate Cupcakes: Yields ~ 6 chocolate cupcakes (creams, fillings not included)


What you need – we recommend organic ingredients. Use what you have available.  (For full batch mix, double the following measurements.)


Organic brazil nut (or other plant) milk – 1/2 cup 

Organic apple sauce – 1/2 cup 

Organic extra-virgin cold-pressed olive oil – 2 tbsp + 2 tsp

Organic apple cider vinegar – 1 tsp 

Vanilla extract – 1/4 tsp 

Spring/Filtered water (for flax egg) – 2 tbsp + 2 tsp



  • Separately prepare the flax egg in a small bowl by mixing ground flax (included in a separate container within mix) + water into a slurry.  Let sit for 10 minutes.
  • Melt chocolate chips on a double-boiler at low-medium heat.  (Or microwave 20 seconds at a time until melted. Do not burn chocolate!)
  • Mix wet ingredients together.
  • Add dry ingredients to wet ingredients and mix thoroughly.
  • Add in flax egg.
  • Evenly divide batter into lined cupcake pan,  filling about 3/4 to the top
  • Bake in at 350 degrees Fahrenheit for 18 minutes.  (until the batter rises)
  • Decorate with your choice of creams and fillings (not included).

Organic Chocolate Cupcake Mix

  • Chocolate Cupcake Mix

    Organic almond flour, organic house-milled oat flour, organic coconut sugar, organic cocoa powder, sea salt, baking soda, organic coconut-sweetened chocolate chips (organic unsweetened chocolate, organic palm sugar, organic coconut butter) 


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