Preheat the oven to 350 degrees Fahrenheit.
Line a muffin tray with 12 liners and set aside.
In a medium bowl, whisk together all wet ingredients. It helps to measure the oil first, then the honey in the same 1/4 measuring cup.
The honey will slide right out thanks to the oil! When measuring the canned coconut milk, be sure to shake the can really well before measuring so the white part and the more watery part are well combined to create a smooth milk.
Some brands don't shake easily, so just add to a separate bowl and whisk together before measuring if needed or add to a blender.
Add in the dry ingredients, making sure to spoon and level the flour, starch and cocoa powder. Whisk to combine until completely smooth. It might seem thick at first, but as the eggs break up it'll become like a normal cake batter.
Add to the lined tray and fill each 2/3 of the way up.
Bake for 20-24 minutes, I do 21 in my oven, but test with a toothpick. When a toothpick comes out clean, remove from the oven.
Let cool in the tray for about 10 minutes, then carefully remove and transfer to a wire rack to finish cooling.
To make the frosting, add the room temperature butter to a bowl or bowl of a stand mixer and beat until creamy. Beat in the cocoa, then the powdered sugar, then the milk and vanilla.
Frost the cupcakes once fully cooled (I use these large piping tips) and top with berries and sprinkles if desired.