Beat eggs, oil and honey together. Slice vanilla bean lengthways and, using a knife, scrape out seeds and add to mixture. Use the back of a spoon to rub the vanilla bean seeds against the side of the bowl to allow the seeds to dissolve evenly into the mixture. Mix in the flour and milk.
Line a cupcake tin with patty cases and fill each case until ¾ full with mixture.
Bake for 18 minutes.
Leave the cupcakes in the tin for 5 minutes before transferring to a wire rack to cool.
To prepare the icing, melt the chocolate, add honey and mix until smooth. Spoon icing over the cupcakes.