Preheat oven to 350 F. Beat eggs and sugar together on high for 5 minutes. Reduce the speed to low add honey. Increase the speed to high and beat for another minute.
While the eggs sugar and honey are beating prepare dry ingredients flour, baking powder and cocoa in a bowl. Remove bowl with mixed eggs and sift dry ingredients into the egg mixture. Stir in dry ingredients very carefully with a hand whisker or spatula.
Add crushed candy canes. Fold in carefully.
Line cupcake pan with cupcake molds. Scoop one full ice cream scoop of batter into each cupcake mold. You should be enough batter for all 24 cupcakes. Bake all 24 cupcakes at 350 F for 18 minutes.
Remove from the oven. Let it cool in the pan for 5 minutes before removing from the pan.
Remove from the pan and let them cool completely. The cupcakes will be a little hard; the cream will soften the cupcakes after they are decorated.
Prepare the cream:
While the cupcakes are cooling down, we can start making the cream. Place cool whip, sour cream and powdered sugar into a bowl. Mix until well combined and smooth to texture.
Decorate the cupcakes. Store it in a air tight container for at least 4 hours. Sprinkle crushed candy canes right before serving.