Cupcakes:
12 slices bacon
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
2 eggs
1 cup cold, strong, brewed coffee
1 cup buttermilk
1/2 cup vegetable oil

Frosting:
1 teaspoon ground ancho chile pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
4 cups confectioner's sugar, or more as desired
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1/2 teaspoon clear vanilla extract, or to taste
24 dried ancho chiles, for decoration

Preheat oven to 375 degrees F.
Place bacon in a large, deep skillet.
Cook over medium-high heat until evenly brown and crispy.
Drain, crumble and set aside.
In a large bowl, stir together the flour, cocoa powder, sugar, baking soda, baking powder and salt.
Make a well in the center and pour in the eggs, coffee, buttermilk and oil.
Stir just until blended.
Mix in 3/4 of the bacon, reserving the rest for garnish.
Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.
Cool in the pan set over a wire rack.
When cool, arrange the cupcakes on a serving platter.
Make frosting by sifting ancho chile pepper, cayenne pepper, cinnamon and confectioner's sugar.
Cream butter and cream cheese with vanilla.
Add dry ingredients and blend well.
When cupcakes are cooled, frost.

I found both recipes on allrecipes.com. The cupcakes were supposed to be frosted with chocolate frosting, and the frosting was by itself. I had wanted to try both and decided to try them together. My husband thought I was crazy, but when it was done, he loved it! I make these cupcakes for BBQs.