Preheat oven to 400°F. Line muffin tins with paper cups.

Cream together butter and sugar, then add the eggs, mixing until smooth. Add almond milk, vanilla, and almond extract, mixing to combine.

Add dry ingredients and mix until combined. Stir in the chopped strawberries.

Pour batter into muffin papers, and bake 16-18 minutes. Allow muffins to cool.

Meanwhile, heat cream in a small saucepan over medium-high. Once the cream starts to lightly bubble, remove it from heat and stir in the chocolate, allowing it to melt. Whisk until smooth.

Spread the ganache on the cupcakes and allow to sit. Garnish with 1/2 of a strawberry. Serve!