In a medium bowl, combine flour, cocoa powder, baking powder, and salt.
In large bowl, combine sugar, brown sugar, and butter.
Mix in the vanilla extract and the almond extract.
Add eggs one at a time and beat well after each addition.
Carefully add in the flour mixture, and stir to combine. Once you see only a few flour-y streaks, tread slowly. You don't want to overmix the batter.
Stir in the chocolate chips.
Bake 25-30 minutes or until a toothpick inserted in the center comes out with a couple of crumbs. A crumb-free toothpick = overbaked.
Remove from the oven and cool in the pan on a wire rack for 10 minutes (away from the heat source).
Pop the cupcakes out of the pan to cool completely. Store in a covered container when completely cooled.