Prepare your cupcake liners.
Preheat oven to 170°Celsius.
Beat butter and brown sugar till light and creamy. Add eggs, one at a time, beating well after each addition and until mixture becomes pale and fluffy.
In a separate bowl, sift together flour, cocoa powder and baking powder. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour. Do not over mix.
Add in the ground almond and vanilla extract and combine well. Finally mix three parts of the chocolate chips into the batter. Keep the remaining one part aside. Pour the well mixed batter into baking cups. Fill each cup about two thirds full.
Top the batter with the remaining chocolate chips that were set aside earlier. Bake the cupcakes for 15 to 20 minutes until a toothpick inserted in the center of the cupcakes comes out without any wet batter sticking to it.
Let the cupcakes cool down completely before decorating.
To make the ganache, chop chocolate into small pieces. Place it in a heatproof bowl and set aside.
Double boil the cream (in a separate heatproof bowl) until it starts to bubble on the sides. Pour the hot cream into the chopped chocolate. Let it sit for about one minute before stirring.
Continue to stir until the chocolate is all melted and smooth. Set the warm ganache aside until it cools down completely.
To decorate the cupcakes, apply a layer of chocolate gananche to the top of each cupcake.
Arrange the mini marshmallows in circles, on each ganache covered cupcake. Alternate the colors of the marshmallows between each layer.
Finally, top the mini marshmallows with more chocolate chips with ganache.