Position a rack in the lower third of the oven and preheat the oven to 325°F. Lightly grease two 12-cup muffin tins or line with paper liners and set aside (see note for mini muffin bites).

Combine the butter, sugar, cocoa, honey, and salt in a large microwave-safe bowl. Microwave for one minute intervals, stirring in between, until the butter is melted and the mixture is smooth. Set the mixture aside until it cools slightly (is warm to the touch not hot). It will look gritty but it will become smooth once the other ingredients are added.

Stir in the vanilla with a wooden spoon or rubber spatula. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and baking powder and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Divide evenly between muffin tins (I use a level #20 cookie scoop). Sprinkle tops with chocolate chips, if desired.

Bake until a toothpick inserted into the center of a muffin emerges slightly moist with batter, 20 to 25 minutes. Let cool completely in muffin tins on a cooling rack before removing.