Melt the chocolate in a heatproof bowl set over a saucepan of just simmering water, stirring frequently, until smooth. Remove bowl from pan.

Heat oven to 350F. Thoroughly brush two 12-cup muffin tins with melted butter; set aside.

In a small bowl, stir together the flour, cocoa and baking soda; set aside.

In a large bowl with an electric mixer, cream the butter until smooth. Add the honey and sugar and beat until fluffy, about 3 minutes. Stop and scrape down sides of the bowl.

Add the eggs, one at a time, beating well after each addition.

Add the chocolate, mixing until well incorporated. Add the dry ingredients in three parts, alternating with the cream and vanilla.

With each addition, beat just until the ingredients are incorporated (do not overbeat). Stop mixer and use a rubber spatula to scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Spoon the batter into the pan, filling each section about three-quarters full. Bake for 20 to 25 minutes or until a toothpick inserted in the center of the cakes comes out clean.

Cool the cupcakes in the tins for 15 minutes, and then remove from the tins and cool completely on a wire rack before glazing.

When ready to glaze, dip tops into warm White Chocolate Honey Ganache and allow to cool on rack. Serve with additional WCH Ganache on the side.