Step 1

Pre-heat the oven to 355 ºF (180 ºC) and line a 12-hole cupcake/muffin baking tin with cupcake liners.

Step 2

In a bowl, mix together the crushed cookie crumbs and melted butter until combined. Divide this mixture between the 12 cupcake liners (about 2 tbsp of mixture per cupcake), and press it down into an even layer.

Step 3

Bake at 355 ºF (180 ºC) for 8 - 10 minutes until it's a deep golden brown colour.

Step 4

Set aside and allow to cool slightly.

Step 5

Reduce the oven temperature to 320 ºF (160 ºC).

Step 6

In a heat-proof bowl above a pot of simmering water, melt together the chocolate and butter.

Step 7

Once melted, remove from the heat and allow to cool for a few minutes. Then, mix in the cocoa powder and sugar.

Step 8

Add the eggs, one at a time, whisking well after each addition.

Step 9

Sift together the gluten free flour blend, almond flour, baking powder, xanthan gum and salt, and add them to the wet ingredients. Mix well until combined.

Step 10

Add the boiling hot water to the cupcake batter, and whisk well until you get a smooth, glossy batter.

Step 11

Divide the batter evenly among the 12 cupcakes (on top of the crushed cookie crust), so that each cupcake liner is about 3/4 full.

Step 12

Bake at 320 ºF (160 ºC) for 23 to 25 minutes, until an inserted toothpick comes out with a few moist crumbs attached. (You don't want the toothpick to come out completely clean, the cupcakes should be a bit fudgy in the middle.)

Step 13

Remove the cupcakes from the cupcake tin, and allow to cool on a wire cooling rack.

Step 14

Mix the egg whites, sugar and cream of tartar in a heat-proof bowl, and set the bowl above a pot of simmering water.

Step 15

Heat the meringue mixture with constant stirring until it reaches 150 ºF (65 ºC) and the sugar has melted.

Step 16

Remove from heat and transfer the hot meringue mixture into a stand mixer with a whisk attachment (or use a hand mixer with the double beater attachment). Whisk the mixture for 5 - 7 minutes, until it reaches room temperature and forms stiff, glossy peaks. Do not over-whisk as you can lose some of the fluffiness.

Step 17

Transfer the Swiss meringue into a piping bag with a piping nozzle of choice.

Step 18

Pipe the Swiss meringue on top of each cupcake (be generous!) and toast it, using a kitchen blowtorch.

Step 19

Enjoy!

Step 20

The s'mores cupcakes keep well in a closed container in a cool dry place for 3 - 4 days.