Cook the bacon according to the package directions.

Melt about 1/2 bag of Hershey’s chocolate chips in a double boiler, or by microwaving 30 seconds at a time and stirring between until melted.

Dredge the cooked bacon through the melted chocolate and lay it out on parchment or wax paper to cool and harden. Leave the tips without chocolate.

Once the chocolate has hardened, cut or break the chocolate covered bacon into small pieces. Reserve the bacon ends to top your cupcakes.

Preheat the oven to 350`F

Cream together the butter and sugar in a medium mixing bowl.

Add in the eggs, milk, vanilla, and chocolate syrup.

In a separate bowl combine the flour and baking powder.

Slowly add the flour mixture to the rest of the ingredients, mixing on low until thoroughly combined.

Fold in the chocolate covered bacon bits.

Pour into cupcake cups, filling them about 2/3 to 3/4 of the way full.

Bake at 350` F for about 20 minutes or until a toothpick inserted into the center comes out clean.

Place the cupcakes onto a cooling rack to cool completely.

While the cupcakes are cooling mix up the cream cheese icing by combining the cream cheese, powdered sugar and water in a medium mixing bowl and mixing on low until well combined.

Ice the cupcakes with the cream cheese frosting and top with the chocolate covered bacon ends.