Preheat the oven to 165°C (325°F) convection. Line a 12 hole muffin tin with paper cases.

Melt the 28g butter, and mix together with the graham cracker crumbs. Divide the mixture evenly among the cases and press into the bottom of each one.

Beat the softened butter and brown sugar together until fluffy. Add the egg and vanilla, and beat until well blended.

Sift together the flour, spices, salt, baking soda, and baking powder. Blend into the butter mixture.

Stir the milk and purée into the mixture. Spoon into the cases and bake in the preheated oven for 20-25 minutes, or until a toothpick comes out clean.

Allow to cool before filling/topping.

To make the ganache, heat the double cream until simmering (microwave works well) and stir into the chocolate until melted and smooth. Fill a piping bag with the ganache, and pipe a bit into each cupcake.

To make the meringue, place the egg whites into a clean/dry medium bowl. Mix the sugar and water together in a small pot, and heat over a medium heat until a thermometer reads 114°C.

At this point, start mixing the egg whites with an electric beater until fluffy. When the sugar syrup is between 118-120°C, slowly pour it down the side of the bowl, while mixing the egg whites on high.

Continue mixing the egg whites until they are fluffy, and have cooled to room temperature.

Fill a piping bag with a large star tip with the meringue. Pipe on top of the cupcakes, and brown with a kitchen blow torch (or place the cupcakes on a baking sheet, and brown under your oven's broiler).