Part 1 in the kitchen: Heat oven to 350°. Generously coat the wells of a 12 cup muffin pan with oil or butter. In a small bowl, whisk together the cocoa powder and hot water until the cocoa has dissolved. In a medium-size bowl, stir together the flour, baking powder, and salt. In another small bowl or glass measuring cup, stir together the milk and vanilla. In a large bowl, use a mixer set on medium speed to beat together the butter and sugar until smooth, scraping the sides as needed, about 2 min. Increase the mixer's speed to high and add the eggs, one at a time, beating well between each addition until a thick, creamy batter has formed, about 3 min. Add 1/3 of the flour mixture to the egg mixture and beat at low speed until the flour has disappeared. Pour in 1/2 the milk mixture and continue beating until well blended. Repeat the process, alternating between the milk and flour mixtures and beating between each addition until evenly blended. Pour 1/2 the batter into a separate bowl. Quickly whisk the cocoa mixture, then add it to one of the bowls of batter and stir until evenly blended. Add 1/4 of the chocolate batter to 6 of the muffin wells. Divide the vanilla batter to the remaining wells. Bake until the cupcakes have begun to pull away from the sides, about 15-20 min. Cool in pan on wire rack 10-15 min. Gently loosen the cupcakes and transfer them to a platter to cool completely. Reserve the muffin pan and remove the ice cream from the freezer to soften. Slice the cupcakes in 1/2 crosswise so you can swap the tops and bottoms so that each cupcake has 1 vanilla and 1 chocolate half. Return the cupcakes to the muffin pan. (Save the remaining batter for another desert.) Remove the top from one of the cupcakes and add a 1 inch layer of ice cream (the well should be nearly full). Press the top back into place and repeat with the rest. Cover the pan with plastic wrap and freeze the desserts until solid, about 3 hours.
Part 2 in the kitchen: About 15 min. before serving, heat oven to 450° and make the meringue. In a medium size bowl, use a mixer set on medium speed to beat the egg whites until frothy, about 2 min. Add the cream of tartar and continue to beat until soft peaks form, about 2 min. more. Slowly blend in the sugar, then increase the speed of the mixer to medium high and beat the eggs until they are stiff and glossy, about 2 min. Run a knife around the perimeter of the cupcakes to loosen them from the pan. Transfer to a waxed paper-lined cookie sheet. Working quickly, add a large dollop of meringue to the top of each cupcake, dividing it evenly among them. Use a butter knife to spread the meringue over each dessert, covering it entirely. Use the back of a spoon to form small peaks on the surface of the meringue. Bake the deserts until the meringue is lightly browned, about 6 min. Use a spatula to transfer to a plate and serve immediately. Serves 6.
**Could make all the batter into cupcakes and only use what you want for that day; leave t
