S'mores Cupcakes

Makes 6

Ingredients

• For the cupcakes

  • 80 ml milk

  • 1 tbsp white vinegar

  • 1 tsp instant coffee

  • 1 tsp hot water

  • 40 gr graham crackers, plus more for decoration

  • 1 large egg

  • 70 gr sugar

  • 40 ml oil, canola, or vegetable

  • 25 gr cocoa powder

  • 75 gr four

  • Pinch of salt

  • 1/4 tsp baking soda

  • 1/4 tsp baking powder

• For Italian meringue

  • 75 gr sugar

  • 25 ml water

  • 1 large egg whites, room temp

Instructions

1. Preheat the oven to 180°C/350°F. Prepare a cupcake tin with cupcake liners.

2. In a small bowl, combine milk and vinegar. In another small bowl, combine instant coffee and water. Set both aside.

3. Put graham crackers on a baking sheet and bake for 3-4 minutes, until toasted. Remove from the oven, let them cool. Process in a food processor until it resembles dry sand.

4. In a large bowl, beat egg and sugar with a hand mixer for 3-4 minutes. Add oil, milk mixture, and coffee mixture. Combine with the mixer for 30 seconds. Sift cocoa powder, flour, salt, baking soda, baking powder. Mix to combine. Add graham cracker, and fold with a spatula. Divide the batter into 6 cupcake liners. Bake for 20 minutes. Leave them to cool.

5. For the Italian meringue; put sugar and water in a small saucepan and boil on medium heat. Place the egg white in a stand mixer bowl and start beating on medium when the sugar/water mixture hits 110°C/230°F. Take the sugar off the heat when it hits 118°C/245°F and slowly pour by the side of the stand mixer while the mixer is still at medium speed. Beat for 10 minutes until meringue can form medium peaks.

6. Transfer the meringue into a piping bag with the desired tip. Decorate the tops of the cupcakes with the Italian meringue and toast the meringue with a kitchen torch. Top with a piece of graham cracker. Enjoy!