Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Step 2
Bring stout and butter to a boil in a saucepan over medium-high heat about 5 minutes. Set aside stirring occasionally until butter has melted. Mix in cocoa powder until smooth.
Step 3
Mix flour sugar baking soda and salt together in a bowl until thoroughly combined.
Step 4
Mix eggs with sour cream in a large bowl using an electric mixer on low until well combined. Add beer mixture slowly followed by flour mixture until batter is smooth.
Step 5
Divide batter between the prepared muffin cups filling each about 2/3 full.
Step 6
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean 17 to 19 minutes.
Step 7
Remove from the oven and let cool completely about 30 minutes. Leave the oven on.
Step 8
Meanwhile lay bacon strips on an aluminum foil-lined baking sheet. Baste with 1 1/2 tablespoons maple syrup covering both sides.
Step 9
Bake in the preheated oven for 8 minutes. Turn bacon over baste with remaining syrup and bake until browned and crisp about 8 minutes more watching to make sure not to burn.
Step 9
Remove bacon and lay strips on parchment paper so they don't stick to foil upon cooling. Let cool completely 10 to 15 minutes. Chop into pieces.