Preheat the oven to 350 degrees. Place cupcake liners in 24 muffin cups.

In a medium bowl combine the flour, baking soda, salt, and baking powder. Set aside.

In a large bowl cream the butter and sugar until smooth.

Add the eggs one at a time, beating after each addition. Stir in the vanilla.

Combine the hot water and cocoa powder in a small bowl. Mix until dissolved.

Add half of the flour mixture to the butter mixture and mix well. Add in half of the cocoa mixture and mix until incorporated. Mix in the remaining flour and then cocoa powder. Beat until just combined.

Divide the batter between the muffin cups, filling each one 3/4 of the way full. Bake for 20-24 minutes or until a toothpick inserted in the middle comes out clean.

Cool completely on a wire rack.

Meanwhile, beat the peanut butter with a hand mixer. Add in the powdered sugar, half a cup at a time, until the frosting is thick. Mix in the honey, vanilla, and milk and mix well. Add in additional powdered sugar and milk as needed.

Frost the cooled cupcakes with the peanut butter frosting. Decorate with chocolate chips.