Preheat oven to 350F and line a cupcake pan with cupcake liners, set aside.
Melt the chocolate, add the shortening and stir to incorporate, set aside.
In a medium bowl, place the sugars and eggs and egg yolks and mix for about 1-2 minutes using a hand whisk.
Drizzle in the milk and oil and stir to combine.
Add the flour, baking powder and salt and mix to incorporate than add the almond extract.
Mix until the mix is smooth and lump less.
Divide the batter between the the cupcake liners, fill each liner all the way to the top and drizzle 1/2 - 1 tsp of the melted chocolate.
Using a tooth pick, gently create swirls with the melted chocolate.
Bake in the middle rack for 18-20 minutes.
Remove from oven and allow to cool for 10-15 minutes before removing or frosting.