Smores Cupcake
Image Credit: theloopywhisk
Ingredients
- 300 g MyEggWhite
- 350 g Granulated Sugar
- � tsp Cream of Tartar
Brownies
- 200 g Dark chocolate, chopped
- 150 g Salted Butter
- 15 g Cocoa Powder
- 150 g Granulated Sugar
- 3 g Medium Eggs, room temperature
- � cup +2 tbsp Flour
- 1 � tsp Baking Powder
- ? cup Boiling water
Base
- 200 g Crushed Lotus Biscoff
- 60 g Butter
Instructions
For Swiss Meringue
- Beat the MyEggWhite with the sugar and cream of tartar. Beat until stiff peaks for about 15-20 minutes.
For Brownies
- In a bowl, combine all the ingredients.
For Base
- Combine both ingredients and pack it at the bottom of the paper cup. Pour in the brownie batter and bake it at 160�C in the oven for 15-20 minutes. Once done baking, let it cool. Pipe the Swiss meringue. Torch it with a blow torch (optional)