Preheat the oven to 175C/350F
Combine cocoa and boiling water in a bowl. Stir and allow to rest.
Combine dates and boiling water in a bowl. Allow to soften.
Once softened (minimum of 20 minutes) place date/water mixture into blender and blend until dates have been broken down (alternatively use a fork).
Place the egg whites into a bowl of a stand mixer with a whisk attachment.
Whisk egg whites on medium until medium peaks form.
Add maple syrup 1 spoonful at a time whilst whisking on medium/high.
Add vanilla essence and pureed dates whilst still whisking.
Add egg yolks one at a time and mix on medium/high until combined.
Meanwhile, combine chickpeas, coconut flour and baking powder in a blender and blend until the chickpeas have broken down and are mixed with the coconut flour.
Fold the dry ingredients into the egg mixture.
Add the cocoa mixture, and continue to fold gently until combined.
Divide mixture into 6 greased cupcake liners.
Bake for 20-22 minutes, or until inserted skewer is clean.
Remove from oven and allow to cool completely before frosting.