1Preheat oven to 350°F. Line a muffin tin with paper liners, or spray it with nonstick spray. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a medium bowl, whisk together the buttermilk, canola oil, honey, eggs and vanilla. Add to the dry ingredients and whisk just until combined. Fill the lined muffin tins 3/4 full and bake for 20-25 minutes, or until tops are springy to the touch. Repeat with remaining batter. Set on a wire rack to cool. To make ganache, combine whipping cream and honey in a small saucepan and set over medium heat until it begins to simmer around the edges. Remove from heat and stir in the chocolate. Let sit for a few minutes, and then stir until smooth. Set aside to cool for about 5 minutes before pouring over cooled cupcakes. If you like, top each cupcake with sprinkles or a candy or raspberry before the ganache sets. Makes about 20 cupcakes.