Bacon Chocolate Cupcakes with Maple Butter Frosting

Preheat oven to 375°F. Line muffin tins with cupcake liners; set aside.

Cook bacon in a skillet over medium-high heat until evenly brown and crisp. Drain, crumble, and set aside.

Combine flour, cocoa powder, sugar, baking soda, baking powder, and salt in a bowl. Make a well in the center and pour in eggs, coffee, milk mixture, and oil. Stir just until combined.

Add 3/4 of the crumbled bacon to the cupcake batter. Set aside remaining bacon for garnish.

Scoop batter into prepared muffin tins until 3/4 full. Bake in the preheated oven for about 20 minutes or until tops spring back when lightly pressed. Cool completely on wire racks before frosting.

Make the maple butter frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth. Add maple syrup and mix until combined. Add confectioners' sugar 1/2 cup at a time. After adding about 2 cups, taste and check its consistency. For a thicker frosting, gradually add more sugar, being careful not to overpower the taste of the maple syrup.

Frost cooled cupcakes with maple butter frosting and sprinkle reserved bacon crumble on top.