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1
Preheat oven to 350F.
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2
Line standard muffin tins with paper liners.
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3
Whisk together both flours, baking powder, salt, and cinnamon.
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4
With an electric mixer on medium-high speed, cream butter, brown sugar, and honey until pale and fluffy.
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5
Reduce speed to medium; beat in eggs and vanilla, scraping down sides of bowl as needed.
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6
Add flour mixture; mix until just combined.
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7
Divide batter evenly among lined cups, filling each about three-quarters full.
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8
Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out with only a few moist crumbs attached, about 25 minutes.
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9
Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
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10
Cupcakes can be stored up to 1 day at room temperature, or frozen up to 1 month, in airtight containers.
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11
To finish, spoon 2 teaspoons chocolate glaze onto each cupcake.
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12
Fill a pastry bag fitted with a large plain tip (Ateco #806 or Wilton #2A) with frosting; pipe frosting onto each cupcake, swirling tip and releasing as you pull up to form a peak.
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13
Hold a small kitchen torch (see Sources, page 342) 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over.
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14
Serve immediately.
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15
In a mixing bowl, sprinkle gelatin over 1/3 cup cold water.
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16
Allow gelatin to soften, about 5 minutes.
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17
Heat remaining 1/4 cup water and the sugar in a saucepan over medium-high, stirring until sugar is dissolved.
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18
Stop stirring; clip a candy thermometer onto side of pan.
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19
Boil syrup until temperature reaches the soft-ball stage (238F), brushing down sides of pan with a wet pastry brush to prevent sugar crystals from forming.
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20
Remove from heat; add syrup to softened gelatin.
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21
Whisk mixture by hand to cool, about 1 minute, then use an electric mixer to whisk on medium-high speed until soft, glossy (but not dry) peaks form, 8 to 10 minutes.
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22
Use immediately (frosting will harden).
