Directions

• 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.