Preheat the oven to 325 degrees F.
Lightly spray a 12-cavity heart shaped mini muffin pan with cooking spray and set aside.
In a small mixing bowl, whisk together the flour, cocoa powder, arrowroot powder, baking soda, salt, and sugar.
In a medium mxing bowl, whisk together the tahini, vanilla, and non-dairy milk.
Pour the dry ingredients into the wet and stir until combined.
Mix in the chocolate chips.
Spoon the batter into the prepared pan, filling each cavity no more than half way.
Bake 23-25 minutes, until a toothpick inserted in the center comes out clean.
Cool in the pan on a wire rack for at least 20-30 minutes** before removing from the pan.
Drizzle icing, if using, over the top of the cupcakes before serving.