Mix dry ingredients and add in the rest of the ingredients, beat for 2 minutes. Stir in coffee and pour mixture into prepared muffin/cupcake pans that already lined with cupcake papers. Baked on preheated 350 F for 30 minutes or until knife inserted in center comes out clean.

Place sugar and egg white in a clean bowl. On top of double boiler, stir sugar until melted and hot to the touched (160 C). If its still gritty, its not ready, if its smooth to the touch, its ready. Pour into mixer bowl and beat until room temperature then beat on high until fluffy. Add in butter a little at a time and essence. Keep beating until smooth, creamy and fluffy.

Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners' sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated.

Poke a hole in the center of the cupcakes (using a piping tip would do, by pressing the bottom end onto the cake, pull out the cake, reserving the part).

Fill up with marshmallow cream - you can either place back the pulled out cake or leave it out, and pipe buttercream on the top.

Press mini marshmallow on pretzels and push in the pretzels on cupcake, with a blow torch, brown the marshmallow

Decorate cupcake with graham cracker/cookies and chocolate bars

Enjoy~