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Not sure how to show your mum the love this #MothersDay? Well, you can never go wrong with chocolate, and our Chocolate Banana Cupcakes won’t let you down.

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Not sure how to show your mum the love this #MothersDay? Well, you can never go wrong with chocolate, and our Chocolate Banana Cupcakes won't let you down. A combination of our Organic Cacao Powder (or Cocoa if you prefer), our Luxury White Chocolate chips, bananas and vanilla, these cupcakes have the texture of a mufffin and will keep moist for days after baking (as long as stored correctly). INGREDIENTS FOR CUPCAKES: 3 ripe bananas 3 large eggs 120ml vegetable oil 100g soft brown sugar 200g plain flour 4 tbs Food Thoughts Organic Cacao Powder (or you could use Food Thoughts Organic Cocoa Powder instead) 1 tsp bicarbonate of soda 1 tsp baking powder FOR THE ICING 170g unsalted butter (room temperature) 240g icing sugar (sieved) 120g Food Thoughts Luxury White Chocolate Chips (35%) 1 tsp vanilla essence METHOD Preheat the oven at 200C / 180C fan/gas mark 6 FOR THE CUPCAKES: Blitz the bananas with a blender until completely smooth then add in the vegetable oil, eggs and sugar. Blitz again until all blended, smooth, light and airy. In a separate large bowl sieve the flour, cacao / cocoa powder, bicarbonate of soda, baking powder. Gradually add in the wet mixture until completely blended. Don't over mix and keep it as light as possible. Put the mixture into cupcake / muffin cases (in a cupcake tray) making sure all are equal and have level tops. Put in the oven for 15-20 mins until risen and cooked through Allow the cupcakes to cool in the tray before moving to a wire rack. FOR THE ICING: Beat the butter and sieved icing sugar together until light and pale. Add vanilla essence. Melt the white chocolate chips and allow to cool slightly. Mix into the butter/icing sugar. Put the icing into a piping bag and pipe it in swirls on top of the cupcake (start on the outside edge and work your way towards the middle).