Preheat the oven to 350F. Line 24 regular muffin cups with paper liners.

In a medium bowl, mix 1 1/2 cups flour, the cocoa, baking soda and salt; set aside. In a large bowl, beat the oil and granulated sugar with an electric mixer on medium speed. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. On low sped, alternately add the flour mixture, about 1/3 at a time, and 3/4 cup milk, about 1/2 at a time, beating just until blended.

Divide batter evenly among muffin cups, filling each about 2/3 full.

Bake for 14 to 18 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes; remove to a cooling rack to cool completely.

Meanwhile, in a 1-quart saucepan, whisk together the 3/4 cup milk and 1/4 cup flour. Cook over medium heat, whisking, until thickened, about 2 minutes. Remove from heat and cool completely, about 1 hour.

In a medium bowl, beat the butter and powdered sugar on low speed until smooth. Add the cooled milk mixture and beat until light and fluffy. Add in the almond extract. Add additional powdered sugar, if necessary, to achieve desired spreading consistency.

Frost the cupcakes. Top each cupcake with chopped chocolate chips and drizzle with chocolate syrup.