Dark Chocolate Bacon Cupcakes

I think I may have found Chris' new birthday cake.  What could be better than chocolate and bacon.  Thank you allrecipes.com!

12 slices bacon
2 C. all purpose flour
3/4 C. plus 1 tbsp. unsweetened cocoa powder
2 C. white sugar
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
2 eggs
1 C. strong brewed coffee, cold
1 C. buttermilk
1/2 C. vegetable oil
This makes 24 cupcakes so if you only have one muffin pan, halve the recipe.

Preheat the oven to 375 degrees.  Line 2 12 cup muffin tins with cupcake liners.  Place bacon in a larges, deep skillet.  Cook over medium high heat until evenly browned.  Drain, crumble, set aside.

In a large bowl, stir together flour, 3/4 C. cocoa powder, the sugar, baking soda, baking powder, and salt.  Make a well in the center and pour in eggs, coffee, buttermilk, and oil.  Stir just until blended.  Mix in 3/4 of the bacon, reserving the rest for garnish.  spoon batter into prepared cups, dividing evenly.

Bake in preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.  Cool in pan set over a wire rack.  When cool, arrange cupcakes on a serving platter.  Frost with your favorite chocolate frosting and sprinkle with reserved bacon crumbles.  Dust with remaining tablespoon of cocoa powder.