Preheat oven to 350° F. Line a six-count cupcake pan with cupcake liners.
In a large bowl, using a mixing machine, combine the egg whites, maple syrup and cream of tartar. Whip the egg whites until stiff peaks form.
In a separate bowl, combine the egg yolks, coconut oil, vanilla, and salt until mixed. Add the sifted coconut flour and baking soda to the egg yolk mixture. Mix until smooth.
With the mixer on, slowly add the egg yolk mixture to the whipped egg whites. Last, add the chocolate chips. Mix until well combined. Pour the batter into the cupcake pan, about half full.
Bake for 15 to 20 minutes until the tops are firm to the touch and a toothpick comes out clean.