Preheat oven to 350°F.

For the filling, add all filling ingredients to a blender and blend until smooth.

For the frosting, add all frosting ingredients to a blender and blend until smooth.

Place both filling and frosting into the refrigerator until the cupcakes are completely cooled.

Lightly grind oats into a flour in the blender and pour into a mixing bowl.

Add the almond flour, cocoa powder, baking powder and baking soda to the bowl with the oat flour and stir together.

Add the dates, soy milk and vanilla to the blender and blend until dates are pulverized.

Pour into the dry mixture and blend well.

Spoon mixture into silicone muffin tin or lined muffin tin, making 9 muffins.

Bake for 20 minutes.

Let cupcakes cool in muffin tin for a few minutes and then remove them from the tin to let them cool completely.

Cut a wedge out of the top of each of the cupcakes to make a well for the filling.

Put almost all of the filling into a piping bag, leaving about 2 tablespoons to put into a smaller piping bag with a small piping tip or plastic sandwich baggie. If using the sandwich baggie, cut a tiny piece off of the corner of the sandwich baggie to make a small piping hole.

Pipe the filling from the larger piping bag into the well you made in the cupcakes, filling it up even with the top.

Frost the top of each cupcake with the chocolate frosting, gently going over the filling so that they don't mix together.

Using the small baggie or piping bag filled with the 2 tablespoons of the filling, pipe the swirl pattern onto the top of each cupcake.