Make plain vanilla or chocolate cupcakes. Cool them down completely to prevent the melting of the ganache.
Melt dark chocolate with warm cream to silky smooth. Stir slowly to prevent air bubbles. Let the ganache cool slightly before using.
Remove a small amount of the center using a small spoon or cupcake corer. Pipe or spoon ganache into the empty space.
Sprinkle lightly toasted, chopped almonds into the ganache pocket. It provides a rich crunch and contrasts with the smooth chocolate.
Replace the removed cake piece or swirl a small amount of frosting over the filled cupcake. This prevents the filling from becoming stale and concealed until the initial bite.