Preheat oven to 325 degrees.
Combine flour blend, tapioca flour, xyltiol, cacao powder, baking soda, baking powder, salt, and lacuna powder into a large mixing bowl. Stir together and put aside.
Combine coconut creamer, apple cider vinegar, grape seed oil, eggs, vanilla, hot coffee, and maple syrup in separate large mixing bowl.
Add wet ingredients to dry ingredients and stir in until fully mixed.
Place into cupcake liners in pan and place into oven for 18-28 minutes or until browned on top, middle is set, and toothpick comes out clean.
Combine all ingredients in a oven-top friendly pan.
Cook at low to medium heat until it starts sizzling, stirring occasionally.
After 3-6 minutes, take off heat and let harden just enough to coat on the cupcakes.
Top with bacon crumbles. (We think more is better here, so lay it on!)
*Like extra chocolate too? Add Enjoy Life mini chocolate chips to the cupcake batter for a more chocolaty inside!