Pre-heat oven to 350 degrees. Line a cupcake pan and set aside.
Combine the chopped chocolate, cocoa powder, and boiling water together. Stir to combine and set aside.
Sift together the dry ingredients and set aside.
Using an electric mixer, combine the super soft butter with the sugars. Mix for a couple minutes until thoroughly combined.
Add the vanilla, almond, and eggs – one at a time, making sure each in incorporated before adding in the next. Stop mixing and scrape down the sides and bottom of the bowl.
With the mixer on low, stream in the chocolate mixture until combined.
Slowly add in half of the dry ingredients and mix until combined. Stream in the milk. Stop the mixer and scrape down the bowl.
Add in the remaining dry ingredients and mix until combined.
Evenly divide the batter into the cupcake pans and bake until done, about 22 to 24 minutes (see Notes).
Let cool on a cooling rack before frosting.