In a large bowl, beat the sugar, buttermilk, vanilla, eggs, oil and coffee until well blended. In a small bowl, combine the flour, 3/4 cup cocoa, baking powder, salt and baking soda; gradually beat into sugar mixture until blended. Stir in two-thirds of the bacon.Fill paper-lined muffin cups two-thirds full. Bake at 375 for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.Frost cupcakes. Sprinkle with remaining bacon; dust with remaining cocoa if desired I would not top with cocoa if using the maple butter cream frosting I would just top with bacon. Refrigerate leftovers.Yield:22 cupcakes.
https://cookpad.com/us/recipes/338040-maple-butter-cream-frosting
