Mix 3 cups of crushed graham crackers with 1 stick of melted butter and press 1 tablespoon in each muffin tin. Bake for 5 minutes. Remove from oven and sprinkle a layer of chopped chocolate on top of each crust. Set aside.

Lower oven temperature to 325 Degrees F.

In a large mixing bowl combine all dry ingredients.

Using a whisk mix until all dry ingredients are well combined.

Create a gully in the center of dry ingredients and add remaining ingredients except eggs. Whisk together. Add eggs and whisk by hand for 2-3 minutes. Once incorporated mix for another 3 minutes with electric hand mixer on high speed periodically scraping sides of bowl.

Pour batter over crust in each tin. Fill almost to the top as it will settle a bit. Bake for 15-20 minutes or until a toothpick comes out clean. Set aside and cool completely.

In the top of a double boiler over simmering water combine sugar, cream of tartar, salt, water and egg whites. Beat with an electric hand mixer on high for 5-7 minutes until frosting has become stiff and shiny and can hold stiff peaks. Remove from heat and add vanilla and mix for an additional minute. Set aside to cool.

Fill a pastry bag with frosting and top each cooled cupcake with a dollop of frosting.

To toast top of frosting use a kitchen torch and quickly pass flame over the top of each cupcake.

(I didn't have a kitchen torch so I held each cupcake carefully over the flame of a candle and rotated to toast the top.) You need to be very carful not to catch the paper liner on fire though!