Brandied Cherry Cupcakes | Paula Deen

Ingredients

• 2 (15-ounce) cans of cherries in heavy syrup
• ½ cup brandy
• 2 cups All-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ cup unsalted butter, room temperature
• ⅓ cup sugar
• ⅓ cup honey
• 2 eggs
• ⅔ cup milk
• brandied cherry syrup, from above
• brandied cherries, from above
• 18 half-pint mason jars
• 1 cup unsalted butter, room temperature
• 3 cups powdered sugar
• 4 teaspoons vanilla bean paste
• 2 tablespoons milk
• ¾ cup mini chocolate chips