Preheat oven to 350 degrees F.

Line a cookie sheet with foil and lay strips of bacon on foil. Bake in oven for 30 minutes, flipping every 5 minutes or so, watching it as it can go from crisp to burnt fast! When crispy, remove from oven, let cool and then chop into bits and set aside. Use 8 slices for the batter and 4 for the topping.

Combine the flour, baking powder, soda and salt in a bowl and set aside.

In a Kitchen Aid mixer (or bowl with a hand mixer) add in the oil, bourbon and eggs and beat until the mixture was smooth. Add in the cocoa and mix again until smooth.

Add in the dry ingredients, milk and mix at low speed until everything is combined well.

Add the chopped bacon to the cupcake batter and mix to combine.

Pour the batter into cupcake liners in a muffin tin and bake for 25 minutes at 350 degrees F until a toothpick comes out clean.

Let the cupcakes cool completely before frosting.

Melt the butter in the microwave, then whisk in the cocoa powder.

Add in the milk and bourbon and whisk until frothy. Make sure the cocoa powder has completely dissolved.

In a mixer with a beater attachment work the powdered sugar into the liquids a little at a time until fully incorporated. The frosting should be thick but spreadable. If runny, add more powdered sugar; if too stiff, work in a teaspoon of milk (or bourbon!).