Preheat your oven to 350 degrees and line a 12-cup muffin pan with muffin liners.
Cook the bacon strips in a very large frying pan until golden brown and crispy, flipping once. One cooked, pour the fat through and fine sieve into a large bowl. You want the fat to be spread out quite thin so that it firms up quickly. Additionally, pouring it through a sieve ensures you won't get any burnt bites. Place the bowl of fat into the refrigerator to firm.
In a large bowl, stir together the almond flour, cocoa power, coconut flour, baking powder and salt until well combined. Set aside.
In a large bowl, using an electric hand mixer, beat together the coconut sugar and butter until well combined and fluffy, about 2 minutes.
Add in the honey, eggs and stout extract and beat again until well combined. Stir the dry ingredients into the wet until well mixed. Finally, crumble up 4 of the cooked bacon slices and mix in.
Divide the batter between the 12 muffin tins. It will be VERY thick, and you'll really have to spread it into the muffin pan, this is normal. Once filled, let the muffin pan stand for 5 minutes so the coconut flour can absorb some of the moisture.
Bake until the cupcakes rise and a toothpick inserted in the center comes out clean, about 14-15 minutes. Let cool to room temperature in the pan, then transfer to a wire rack to cool completely.