Heat oven to 350 degrees. Line 24 muffin cups with paper liners.
Process graham crackers in food processor until fine crumbs. Add sugar and butter; pulse until blended. Spoon about 2 tsp into each muffin cup. Top with 1 tsp mini chocolate chips.
In large bowl, whisk flour, sugar, cocoa, baking soda and salt until blended. In medium bowl, whisk buttermilk, eggs, oil, water and vanilla until blended; whisk into flour mixture until smooth.
Spoon about 1/4 cup batter into each muffin cup. Bake 20 to 25 minutes until wooden toothpick inserted in center comes out clean. Let cool completely.
Put egg whites, sugar and cream of tartar in a large metal bowl. Set over a saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3 to 4 minutes.
Pipe topping onto each cupcake. Using handheld torch, lightly brown the topping, taking care not to burn the cupcake liners. Serve immediately, or store in airtight containers at room temperature for up to 2 days.
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