Preheat oven to 350 degrees F.
Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray. Set aside.
Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil and vanilla extract in blender or food processor; cover. Blend until smooth.
Divide batter among 12 prepared muffin cups.
Top each cupcake with about four chocolate chips, pushing into batter.
Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.
Cool completely and enjoy!
