Start by combining crushed Graham crackers or digestive biscuits with melted butter and a tablespoon of golden syrup.
Place the buttery biscuit base in each tray and push it down so it's flattened at the bottom.
Combine self-rising flour, cocoa powder, baking soda, salt, caster sugar and brown sugar in a sift above a large bowl and allow the whole mixture to go through the sift and into the bowl so as to avoid lumps, especially with the brown sugar. Add butter and eggs to the bowl and mix together with a mixer for 60 seconds on medium speed.
Meanwhile, combine a tablespoon of whole milk with half a tablespoon of molasses, then pour the mixture into the bowl and mix for another 30 seconds.
Scoop large dollops of the mixture on top of the buttery biscuit base in the trays. Preheat your oven to 340 degrees Fahrenheit, then bake for 20 minutes.
While the cupcakes are cooling down, combine caster sugar, egg white (be careful not to let in the yolk), golden syrup, vanilla extract, water, salt and cream of tartar to stabilize the mixture.
Heat up a pot of water, then place the bowl on top and leave the pot to simmer underneath. Whisk the mixture while it's cooking in order to create a fluffy, marshmallow-like meringue. 10 minutes in, take the bowl off the pot and continue stirring it for another 4-5 minutes. Wrap the bowl in plastic film and poke a few holes in the film so the vapor can escape as the mixture cools.
Once both the cupcakes and the meringue have cooled, scoop meringue into a piping bag with a round nozzle. Fold the edges of the bag over your hands to avoid messes. Once the bag is ready, squeeze into large circular masses on top of each cupcake.
In order to get the burnt feel and taste of S'mores, expose the meringue to the flame of a blowtorch for a few seconds. If you don't have a blowtorch, place your cupcakes in the broiler for a short amount of time.
Lastly, drizzle your cupcakes with melted chocolate.
The final result will be a layered, delicious beauty – crunchy, gooey and sticky at the same time.
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