For graham cracker crust bottom:

1. Pre-heat the oven to 355 ºF (180 ºC) and line a 12-hole cupcake/muffin baking tin with cupcake liners.
2. In a bowl, mix together the graham cracker 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.
3. Bake at 355 ºF (180 ºC) for 8 – 10 minutes until it’s a deep golden brown colour.
4. Set aside and allow to cool slightly.
5. For brownie cupcakes:
6. Reduce the oven temperature to 320 ºF (160 ºC).
7. In a heat-proof bowl above a pot of simmering water, melt together the chocolate and butter.
8. Once melted, remove from the heat and allow to cool for a few minutes. Then, mix in the cocoa powder and sugar.
9. Add the eggs, one at a time, whisking well after each addition.
10. 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.
11. Add the boiling hot water to the cupcake batter, and whisk well until you get a smooth, glossy batter.
12. Divide the batter evenly among the 12 cupcakes (on top of the graham cracker crust), so that each cupcake liner is about 3/4 full.
13. 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.)
14. Remove the cupcakes from the cupcake tin, and allow to cool on a wire cooling rack.

For Swiss meringue frosting:

1. Click the link above for the recipe.

Assembling the s’mores cupcakes:

1. Transfer the Swiss meringue into a piping bag with a piping nozzle of choice.
2. Pipe the Swiss meringue on top of each cupcake (be generous!) and toast it, using a kitchen blowtorch.
3. Enjoy!

Storage:

1. The s’mores cupcakes keep well in a closed container in a cool dry place for 3 – 4 days.