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For the candied bacon:
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Preheat the oven to 350 F. Line 2 baking sheets with aluminum foil.
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Put bacon slices in a big bowl and season them with pepper. Combine chili powder and brown sugar in another bowl. Add it into the bowl with the bacon and toss to combine.
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Arrange the bacon in a single layer on both of the prepared sheets. Sprinkle any sugar left in the bowl over the bacon. Top with another layer of foil.
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Place the sheets in the center of the oven and bake for 20 minutes.
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Remove the top foil, flip the bacon and cook uncovered for another 10 minutes approximately. Check it periodically to ensure it is not burning.
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Keep in mind that when you remove the tray from the oven, the bacon will crisp up.
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For the cupcakes:
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Preheat the oven to 350 F. Line two 12-count cupcake pans with paper liners.
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In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high-speed for 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla.
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In a separate bowl, whisk together the buttermilk, cream and espresso. Set aside.
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In another bowl, sift together the flour, cocoa, baking soda and sea salt.
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On low-speed, add the buttermilk mixture and the flour mixture into the creamed mixture, beginning with the buttermilk mixture and ending with the flour mixture. Add 1 recipe of diced candied bacon and fold to blend.
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Bake for 18-20 minutes, until a toothpick comes out clean. Cool completely.
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For the maple buttercream:
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Add egg whites, cream of tartar, and salt in a mixer bowl and beat on medium-high speed until they just hold soft peaks. Add sugar and continue to beat until whites hold stiff peaks.
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Boil maple syrup in a heavy saucepan over medium heat until it reaches a soft ball stage (candy thermometer should show 234 F). Immediately pour the hot syrup gently into the egg white mixture in a slow stream, beating constantly at high-speed. Continue to beat on high-speed for 6 minutes or till the meringue has cooled down.
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Reduce the speed to medium and add 1 tablespoon of butter at a time, beating well after each addition till all butter is incorporated. Continue beating until buttercream is smooth.
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For assembly:
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Sprinkle some coarse sugar and cracked sea salt on top of each cupcake. Decorate the cupcakes with buttercream per your decoration style. Sprinkle a couple of diced candied bacon on each cupcake. Dig in!!
