Preheat oven to 160C and line or lightly grease 6 holes of a muffin tray.
In a blender or food processor pulse ricotta and maple syrup until smooth and thick. Refrigerate until needed.
In a small saucepan over a medium heat place the cacoa/cocoa, milk, water and dates. Stir well, bring to a simmer and then remove from heat immediately. Add butter and vanilla. Stir until the butter melts, then set aside for 10 minutes until dates have softened and mixture has cooled slightly.
In a large bowl, whisk the eggs for a minute until pale, slowly pour in the date mixture, whisking constantly. Sift over flour and salt and stir batter until well combined.
Divide batter into prepared tin, and bake for 18 - 20 minutes or until a skewar comes out clean when inserted into the centre.
Remove from the tin and cool completely on a rack. Spread with ricotta and maple frosting and decorate with the Jaffa and mint leaves.
1 cupcake is 1 serve. Store leftovers in an airtight container in the fridge for 3/4 days.
207 calories per serve
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