Preheat oven to 350 degrees F.
Line a muffin tin with 16-18 liners or grease with cooking spray.
In a medium bowl combine flour, baking powder, and the salt. Set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, honey, hazelnut liquor and vanilla and beat until combined. Add eggs, one at a time, beating well after each addition.
Add the milk and coffee into a glass measuring cup or small bowl.
Then alternately add flour mixture and milk/coffee to the butter mixture, beating on low speed after each addition just until mixture is combined. Fold in the chocolate chunks.
Spoon batter into prepared muffin cups, filling each about three-fourths full.
Bake for 20 to 15 minutes or until the center of the cupcakes does not jiggle and the tops are puffed and lightly browned. Cool cupcakes in muffin cups for 10 minutes. Remove cupcakes from muffin cups. Cool completely.
While the cupcakes bake toast hazelnuts. Heat a small non-stick skillet over medium heat, add the hazelnuts and honey to the pan. Toast over medium for about 5 minutes, just be careful and watch that they don not burn. Remove and allow to cool.
To make the frosting, In large mixing bowl beat the butter, honey, and hazelnut liquor the with mixer on medium speed until light and fluffy. Gradually add 1 cup of the powdered sugar, beating well. Taste and if desired add more powdered sugar to your liking.
To assemble, pipe the frosting onto the cupcakes and sprinkle with the honey toasted hazelnuts. Drizzle with honey if desired.