Preheat oven to 350 degrees (F). Line a 12 mold muffin tin with paper liners; set aside.
In a medium-sized bowl combine flour, baking powder, and salt; mix well to combine. Set aside.
In a large measuring cup or bowl combine sour cream, almond milk, and eggs; mix well to combine. Set aside.
In a large bowl or stand mixer fitted with the paddle attachment beat melted butter and sugar on medium speed until well combined; about 2 minutes. Beat in almond and vanilla extracts. Slowly add the flour mixture to the butter/sugar combination, beating until just combined. Add in sour cream/milk/egg combo and beat on low until *just combined. Over-mixing will result in a dryer/denser cake.
Divide the cupcake batter among the 12 molds, filling each cup 3/4 of the way full, then place the pan in the oven. Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool completely before topping with frosting.
For the Chocolate Buttercream:
Sift together the confectioners sugar and cocoa powder, whisking well to ensure it's bump and lump free!
Using a handheld mixer OR a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy; about 2 minutes. Reduce speed to low and slowly add the sifted sugar/cocoa powder, alternating with the sour cream and half and half, then add the salt and almond extract. Once all of the ingredients have been added, beat on high speed until light and creamy and combined; beat for at least 1 minute on high.
Frost cooled cupcakes with the buttercream, then top with chopped toblerone candy and almonds.
Cupcakes stay fresh when stored in an airtight container in the refrigerator for up to 4 days