Position oven rack in the middle of oven; preheat to 350°; line a standard 12-cup muffin pan with paper or foil liners.
In a small bowl, steep the tea bags in the boiling water for 5 minutes.
Discard tea bags and let the tea cool to room temperature.
In a bowl, whisk the flour, brown sugar, baking soda, and salt together.
In a big bowl, combine the honey, melted butter, buttermilk, and egg.
Add the flour mixture and, using an electric mixer on medium speed, beat until just combined, about 2 minutes.
Add in the cooled tea and beat until just combined, scraping down the sides of the bowl as needed.
Divide the batter evenly among the prepared muffin cups, filling each 3/4 full.
Bake about 18-20 minutes, until a pick comes out clean.
Let the cupcakes cook in the pan on a wire rack for 5 minutes.
Transfer the cupcakes to the wire rack and let cool completely, about 1 hour (the unfrosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before frosting and garnishing).
Just before ready to serve, make the honey whipped cream-in a chilled bowl, combine the cream and honey; using an electric mixer on low speed, beat until slightly thickened, 1-2 minutes.
Gradually increase speed to medium-high and continue to beat until the cream holds soft peaks, 2-3 minutes; use right away.
Frost the cupcakes with the honey cream, garnish with the honeycomb pieces, if using; serve right away.
*If not using the honeycomb, can drizzle with additional honey just before serving.