In the bowl of a stand mixer fitted with the paddle attachment (a hand mixer works as well), beat room temperature butter until creamy and pale. About 3 minutes.
Sift powdered sugar and cocoa together. Add sifted dry ingredients in 2 additions to the creamed butter. Mix thoroughly in between each addition, about 2 minutes each addition. Run mixer on medium high after each addition.
Add the honey, vanilla and half the cream. Beat on low speed for 30 seconds. Then increase speed to medium high. Stream in heavy cream to thin the frosting to the desired consistency.
Scrape down the bowl and beat the frosting until light and fluffy. About 4 – 6 minutes.
Slowly add the cream, a little at a time, until you reach your desired consistency. You may not need all of the cream, or you may need a little more. It can vary depending on season and kitchen temperature.
Spread the frosting over the cooled cupcakes or cake and serve.
This frosting pipes beautifully. I used wilton tips 1M and