Preheat oven to 190°C (top/bottom heat). Mix the dry ingredients for the dough in a bowl.
Blend dates, water and tahini in a powerful blender until smooth.
Pour the date mixture into the bowl with the dry ingredients and stir to combine (don't over stir).
Scoop the dough evenly into the muffin form and bake for approx 20 to 25 minutes or until an inserted wooden skewer comes out clean. Take the cupcakes out of the form and let them cool down on a cake rack.
For the chai frosting, blend all ingredients in a powerful blender until smooth (a high-speed blender with tamper is recommended).
Transfer the blended mixture into a small bowl and let cool down in the fridge until it has firmed up (approx. 1 to 2 hours).
Scoop the frosting into an icing bag and decorate the cupcakes. Garnish to your liking. Best stored chilled. Enjoy :)