To make the cupcakes: In a bowl, combine 1/2 cup cocoa powder, 3/4 cup almond flour, and 1 teaspoon baking powder. In a blender, combine 7 dates and 1/4 cup water, and blend until smooth. Add the blended date mixture, 1/2 cup water, and 1/4 cup almond butter to the dry ingredients and mix to form the cupcake batter.
To make the cookie dough: In a separate bowl, combine 1/2 cup almond flour, 1 teaspoon vanilla, 1/3 cup almond butter, 1-2 tablespoons nut milk, and 3 tablespoons coconut sugar. Mix until a dough forms.
Fill cupcake liners with the cupcake batter, then stuff each with a portion of the cookie dough. Bake the cupcakes at 350°F (175°C) for 15-20 minutes. Once cooled, top with coconut cream and crumbled cookie dough.
