Preheat the oven to 175C/350F
Make the caramel before starting the cupcakes (as it takes longer than the baking time).
Place 12 cupcake liners in a tray. Spray/grease liners.
Place dates and boiling water in a bowl and set aside for 20 minutes.
Once softened, place the dates in a blender and process until a smooth paste is formed.
Place the egg whites in the mixing bowl of a stand mixer with a whisk attachment.
Whisk egg whites on medium/high until soft peak form.
Add maple syrup slowly, 1 Tablespoon at a time.
Add blended dates and vanilla extract and continue to whisk on medium/high.
Add egg yolks and whisk on medium/high until mixture is combined.
In a blender, add chickpeas, coconut flour, baking powder, bicarbonate soda and ginger.
Process until fine.
Add dry blended ingredients to egg mixture and whisk on low until just combined.
Turn whisk up to medium/high and whisk for 30-60 seconds or until fluffy.
Divide mixture evenly between the 12 cupcakes and bake in oven for 20 minutes, or until cook through.
While the cupcakes are cooking warm up premade caramel until a runny liquid.
As soon as cupcakes are removed from the oven pierce each cupcake with a skewer 5 times and spread 1 teaspoon of caramel sauce over the top of each cupcake.
Cupcakes can be served warm or cold.
If cold, allow to cool for 20-30 minutes before removing the cupcakes from the tray.