In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Set aside as your crunchy base.

Preheat your oven to 350°F (175°C). In a large bowl, combine dark chocolate chips, dark cocoa powder, and boiling water, stirring until smooth. In another bowl, whisk flour, sugar, baking soda, and salt. Gradually mix the chocolate blend into the dry ingredients, then stir in oil, eggs, and vanilla until smooth.

Line a cupcake pan with liners and spoon a tablespoon of the graham cracker crunch into each liner. Fill each cup with chocolate batter, leaving space, and sprinkle more graham cracker on top. Bake for about 20 minutes or until a toothpick comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

In a double boiler, whisk together egg whites, sugar, and cream of tartar until sugar dissolves and reaches 160°F (71°C). Remove from heat and whip until stiff peaks form and meringue is glossy. Fill a piping bag with the meringue frosting.

In a microwave-safe bowl, combine chocolate and heavy cream. Heat in 30-second intervals until smooth. This ganache will add decadent drizzle to cupcakes.

Pipe the toasted meringue frosting onto each cooled cupcake and toast lightly with a kitchen torch. Drizzle ganache on top and garnish with an extra graham cracker piece.