1. Preheat oven to 350°F (176°C) and line cupcake pan with cupcake liners.
2. Beat butter and sugars until light in color and fluffy, about 3-4 minutes.
3. Add eggs one at a time, beating just until blended.
4. Add vanilla, water and cocoa powder to another bowl and whisk until smooth.
5. Add chocolate mixture to batter and mix until combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Combine flour, baking soda and salt in a separate bowl.
7. Alternate adding the flour mixture and bourbon to the batter. Begin by adding half of the dry mix, then mix well. Add the bourbon and mix well, scraping down the sides as needed. Add the remaining flour mixture and mix until smooth.
8. Fill cupcake liners about 3/4 way. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
9. Allow cupcakes to cool about 2-3 minutes, then remove to a cooling rack to finish cooling.
10. While the cupcakes cool, make the chocolate bark. Add the candy melts to a small bowl and melt according to the package directions.
11. Spread the candy melts into an even layer onto a piece of parchment paper set over a cookie sheet.
12. Quickly sprinkle smokey salt and bacon bits over the chocolate, then allow to cool and firm completely. Once cool, break into pieces.
13. To make the frosting, beat the butter and shortening until smooth.
14. Add about half of the powdered sugar and the cocoa powder and beat until smooth.
15. Add about 5 tbsp of bourbon and mix until smooth.
16. Add remaining powdered sugar and beat until smooth.
17. Add remaining bourbon, if needed for the right consistency.
18. Frost the cooled cupcakes, then top them with the chocolate bark. I used Ateco tip 844 for the frosting (Wilton 2D and 1M are similar).