Pre-heat the oven to 350°F and line a cupcake pan with cupcake liners.
In a medium saucepan, heat the butter, chopped chocolate, 1 cup milk, cinnamon, nutmeg and cloves, over medium heat until melted and smooth then set aside.
In a large mixing bowl, combine flour, sugar, and grated cocoa on low.
Pour the hot chocolate mixture into the dry ingredients and beat on medium speed until well combined.
Mix in eggs, making sure to keep beating on medium, then add the rest of the milk, vanilla, and baking soda.
Fill the cupcake liners with the batter about ¾ way full. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Remove from oven and let cool in the pan for 10 minutes. Carefully transfer cupcakes to a wire baking rack to continue cool.
For the marshmallow frosting
Bring a medium saucepan, filled to 1 inch with water, to a simmer over medium heat.
Whisk together egg whites, sugar, cream of tartar and salt in stand mixer bowl.
Place the bowl over the saucepan, ensuring the bottom of the bowl does not touch the water.
Whisk the egg mixture constantly until the sugar has dissolved and the mixture is hot to the touch - about 5 minutes.
Transfer the bowl to your stand mixer and whisk for 1 minute on medium then increase the speed to high and whisk until stiff, glossy peaks form, about 6 minutes. Add the vanilla and whisk until mixed in.
Transfer the frosting to a piping bag fitted with a piping tip and pipe onto the cupcakes.
Either use a kitchen torch or your oven's broiler to brown the meringue topping.
Serve immediately or store at room temperature for up to 3 hours.