Preheat the oven at 180 degrees and line a cupcake mould with cases.
In a blender or NutriBullet mix together the bananas and yoghurt.
In a large mixing bowl cream together the coconut sugar and coconut oil using an electric whisk. Keep going until the mixture becomes visibly lighter and airier.
Now mix in your flour and baking powder, followed by the cacao powder. When evenly folded in add the banana mixture.
Chop your chocolate into chunks and fold into the mixture.
Place the mixture into your cases and bake for 20-25 minutes until springy to touch and a skewer comes out clean.
Whilst the cakes cools whisk together your icing ingredients.
Once the cakes are cool pipe your icing on in whatever pattern you wish! HINT: Icing can take a bit of practice, so if you are looking for perfection, practice the icing on a plate or something else first!