In a large bowl, stir flour, cocoa, baking soda, baking powder, and salt together.
In a separate bowl, cream butter and sugar together; then, add milk, applesauce, vinegar, and vanilla and stir.
Combine wet and dry ingredients, then divide mixture evenly into lined muffin tin.
Bake cupcakes for 15-20 minutes or until a toothpick comes out clean.
While cupcakes are baking, make the meringue: whisk egg whites, cream of tartar and salt together at medium speed for 2 minutes, then at a high speed for 2 minutes. Last, add the sugar and stir for 1 more minute.
Once cupcakes are done, wait for them to cool before adding the meringue.
To add the meringue: use a spoon to place a dollop of meringue on each cupcake, then sprinkle with graham cracker crumbs. Use your Bernzomatic torch to toast the meringue to your liking.