Preheat the oven to 350 °F. Line 12 muffin cups with paper liners.
Combine the cocoa powder, vanilla, olive oil, maple syrup, and hot water in a medium bowl, whisking until smooth. Whisk in the eggs one at a time until fully incorporated.
In another small bowl, combine the sunflower flour with the soda and the salt. Add this mixture to the chocolate mixture, whisking until smooth.
Pour the batter into the prepared muffin cups. Top each cupcake with about 12 chocolate chips. Bake for about 20-22 minutes, until set and no longer jiggly in the center.
Remove from the oven and carefully tilt each cupcake sideways in the pan to allow steam to release from beneath them. Cool for about 20 minutes, and then freeze them in an airtight container, or serve immediately.