Preheat the oven to 180ºC. Prepare a tray of cupcakes.
Beat butter with sugar for a couple of minutes.
Add the eggs one at a time and the vanilla. To integrate.
Mix flour, cocoa, baking powder, baking soda and salt in a bowl. Sift and add to the previous mixture alternating with the buttermilk.
Pour the coffee or water and beat until integrated.
Fill the molds 3/4 full and bake for about 20 minutes.
Let cool completely before making a hole with an apple corer in the center to fill them with lotus cream or your favorite cream.
For the meringue, mix the egg whites with the sugar in a bowl and place it in a bain-marie until the sugar dissolves. We will know when we touch the mixture and the pimples are not noticed.
At that time move to the mixer bowl and beat first at low speed. Gradually increase the speed until we have a firm meringue.
Transfer the meringue to a sleeve and decorate our cupcakes.
If you want you can toast the meringue with a torch.