Drunken Pumpkin & Bacon Cupcakes with Toasted Marshmallow Frosting

Can't you just taste them already just looking at the photo?

Ingredients (makes 14 cupcakes)

2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tbsp pumpkin pie spice
1 cup pumpkin puree
6 oz pumpkin ale
4 tbsp butter (1/2 stick)
2 eggs
1/3 cup granulated sugar
1/2 cup brown sugar
6 strips candied bacon (recipe below)

Preheat oven to 350*.  Add cupcake liners to a 12-cup cupcake tin.  Set aside. Dice 3 strips of candied bacon and set aside.
In a mixing bowl, combine flour, baking soda, baking powder, pumpkin pie spice and salt, set aside
In a non stick frying pan, melt butter over low heat until slightly browned
In a glass mixing bowl, combine browned butter with granulated and brown sugars, whisk together until combined, wait 1 minute and then whisk again
Add eggs, pumpkin and beer to the butter sugar mixture. Fold together with a rubber spatula. Add diced bacon. Carefully fold wet mixture into dry, being careful not to over mix.
Using a large scoop, scoop batter into prepared cupcake tins.
Bake for 16-20 minutes, until toothpick inserted comes out clean.
Cool

The Marshmallow Frosting:

8 large egg whites, at room temperature
2 cups granulated sugar
1/2 teaspoon cream of tartar
1/8 teaspoon fine salt
2 teaspoons vanilla extract

Candied Bacon:
6 strips thick sliced bacon
1/2 c dark brown sugar
3 T pure maple syrup

Preheat oven to 400*. Combine brown sugar and maple syrup in small bowl.  Place strips of bacon on a rack on a foil-covered rimmed baking sheet. Spread with brown sugar mixture.  Bake for approximately 40-50 minutes until crisp-baked.  Let cool and prepared as directed in directions.

Place the cooled cupcakes on a baking sheet and set them aside.

Fill a medium saucepan with 1 inch of water and bring it to a simmer over medium heat.

Place the egg whites, sugar, cream of tartar, and salt in the clean bowl and whisk by hand to combine. Nest the bowl over the saucepan, making sure the bottom of the bowl is not touching the water. Heat the egg white mixture, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (about 120°F on an instant-read thermometer), about 6 minutes.

Using a stand mixer or hand mixer, whisk for 1 minute on medium speed. Increase the speed to high and whisk until stiff, glossy peaks form, about 5 minutes more. Add the vanilla and whisk until just incorporated, about 1 minute.

Transfer the frosting to a large piping bag fitted with your preferred piping tip and pipe onto the cupcakes. Broil until the tops are starting to brown, about 20 to 30 seconds—watch carefully to avoid burning. (Alternatively, you can use a kitchen torch).
Cut remaining 3 strips of candied bacon into 14 equal-sized pieces. Place one piece on top of each cupcake.