Step 1

Preheat oven to 325 degrees and prepare a cupcake pan with liners.

Step 2

In a small bowl, combine crust ingredients and mix well.

Step 3

Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.

Step 4

Bake crusts for 7 minutes then remove and set aside.

Step 5

To make the cupcakes, add all dry ingredients to a large bowl and whisk together.

Step 6

Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.

Step 7

Add vanilla to boiling water and add to mixture. Mix well.

Step 8

Pour batter into cupcake pan, filling a little more than half way, and bake at 300 degrees for about 17-19 minutes.

Step 9

When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool.

Step 10

While cupcakes cool, make the meringue frosting. Combine egg whites, sugar, cream of tartar and vanilla extract in a metal, heatproof mixer bowl.

Step 11

Place over a saucepan with simmering water (or use a double boiler).

Step 12

Whisk constantly until sugar is dissolved and whites are warm, to between 120 and 140 degrees on a thermometer, about 4-6 minutes. Remove from heat.

Step 13

Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.

Step 14

Pipe frosting onto cupcakes (I used Ateco tip and top with chocolate sauce and graham cracker crumbs, if desired.