Method

• 1.
  Preheat oven to 180°C. Divide 16 paper muffin cases among 2 x 12-hole large cupcake pans.
• 2.
  Combine flour, cocoa, sugar and a pinch of salt flakes in a large bowl. Stir in the chocolate chips. In a separate bowl, whisk together the oil, buttermilk, egg and coffee, then add to the dry ingredients and fold until combined.
• 3.
  Spoon mixture evenly into muffin cases and bake for 25-30 minutes until a skewer inserted in the centre comes out clean. Cool to room temperature.
• 4.
  For the Italian meringue, place sugar, coffee and 150ml water in a small saucepan over medium heat. Stir until the sugar dissolves, then bring to a simmer and cook for 10 minutes or until mixture reaches 115°C on a sugar thermometer.
• 5.
  Place egg whites in a stand mixer with the whisk attachment. Whisk on medium speed until soft peaks form. Bring sugar mixture to 121°C (hard-ball stage), then immediately remove from heat. With the mixer running, pour sugar syrup into the egg white in a thin, steady stream. Increase speed to high and mix for 10 minutes or until thick, glossy and cool. Transfer to a piping bag fitted with a 1cm star nozzle. Pipe onto the cupcakes, then caramelise meringue with a blowtorch until golden. Serve immediately.