Preheat oven to 350 degrees F and line a muffin pan with cupcake liners.

Combine the flour, baking powder, baking soda, cocoa powder and salt in a bowl. Sift all of the ingredients together.

Using a stand mixer, cream together the butter and sugar. Add the eggs, one at a time until combined.

Then add the vanilla, milk and coffee. (To measure out the milk, take a 1 cup measuring cup and add the three tablespoons of coffee, then fill to the 1 cup line with milk.)

Add the flour until well mixed.

Pour the batter evenly into the cupcake liners. Fill each one to ¾ full.

Bake 15-17 minutes. Insert a toothpick into the center of the cupcake - if it comes out clean it is finished. Remove from oven and let cool 10 minutes in the pan. Finish cooling on a cooling rack.

In a medium bowl, use an electric hand mixer to combine the sugar and butter.

Slowly add the vanilla and whiskey until combined.

Preheat oven to 350 degrees.

Chop the bacon into small pieces and put it in a bowl.

Add the brown sugar and toss to coat the bacon.

Line a cookie tray with foil or parchment paper. Put the bacon on the tray and cook for 10 minutes, using a spoon to stir the bacon after 5 minutes. When the sugar is boiling check one piece of bacon, if crispy the bacon is done.

Remove from oven and let cool for 5 minutes before transferring the bacon to a piece of parchment paper to cool before using.