Preheat the oven to 350 degrees and line (2) 12 count cupcake tins with cupcake liners.
Combine the flour, baking soda, baking powder and cocoa powder and set aside.
Combine the sugar, eggs, milk, vanilla extract and melted butter.
Slowly fold in the dry ingredients.
Fill each cupcake liner about 2/3 full with cupcake batter.
Bake 16-18 minutes.
Insert a toothpick into the cupcakes around 16-17 minutes, if it comes out clean the cupcakes are done. Remove from the oven and let cool.
Add a few drops of green food coloring to the white frosting and stir to combine.
Attach the 1M Wilton frosting tip to the piping bag and fill with green frosting.
Frost each cupcake by gently squeezing the frosting from the piping bag going in a back and forth motion across the top of the cupcake.
Repeat with all cupcakes.
Attach the small #2 Wilton frosting tip to the second disposable piping bag and scoop a few tablespoons of white frosting into the bag.
Take one chocolate covered almond at a time and make football hashtags across the top with the frosting.
Set 1 almond football on top of each cupcake.
Repeat with all almonds and all cupcakes.