S'mores Cupcakes

Preheat oven to 350 degrees.
Start by creaming 1 cup of granulated sugar together with 6 tbsp of softened butter.
Then add in 1 egg, 1 egg yolk and 1/2 tsp of vanilla and combine.
Next mix in 1/2 cup of buttermilk.
In a small bowl sift together 3/4 cup + 2 tbsp of all purpose flour, 1/4 cup + 2 tbsp of Dutch process cocoa powder, 3/4 tsp of baking powder, 1/8 tsp of baking soda, and 1/4 tsp of salt. Add the dry ingredients to the wet ingredients and combine.
Lastly mix in 1/4 cup of hot coffee.
Line a cupcake pan with cupcake liners and fill each cup 3/4 of the way full. Bake the cupcakes at 350 degrees for 18-21 minutes, or until a toothpick/cake tester comes out clean from the centers.
Let the cupcakes cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.

Add 10 graham crackers to a food processor and pulse until they are very finely ground.
Then add in 1/4 cup of powdered sugar and combine.
Then pour in 3 tbsp melted, slightly cooled butter and mix until incorporated.
Lastly add in 1/4 cup of cream.
Pulse until it is smooth and everything is fully incorporated together.

Start by adding 6 room temperature egg whites and 1 tsp of cream of tartar to the bowl of a stand mixer. Make sure the bowl is completely free of grease. Whisk the egg whites until soft peaks form.
Meanwhile heat 1 1/2 cups of sugar and 3/4 cup of water on the stove until it reaches 240 degrees on a candy thermometer. Once it reaches 240 degrees, slowly pour it into the egg whites with the mixer on medium low speed.
Once it is all added turn the mixer up to the highest speed (one interval at a time) and whip the mixture until very firm peaks form. This can take up to 10 minutes.
Once firm peaks form add in 1 tbsp of vanilla bean paste and mix again on high speed to ensure the consistency is still firm. If the meringue is still warm continue to whip until it is room temperature.

Once the cupcakes are cooled scoop a little bit of the center out of each. Make sure it isn't too big, but big enough to hold some cookie butter filling.
Then add the cookie butter to a piping bag fitted with a large open tip and pipe cookie butter into the center of each cupcake.
Next add the meringue to a piping bag fitted with a decorative tip and pipe a generous amount of meringue over the tops of each cupcake.
Go back and forth over the tops of the cupcakes with a torch until a beautiful golden brown color appears. Toast the meringue to your liking.
Serve the cupcakes right away. The meringue unfortunately won't last much longer than a day. Store them in an air tight container in the fridge for up to two days.