Preheat oven to 350 degrees F.

Brown the butter: Melt butter in a medium sauce pan over medium heat. Continue cooking, swirling the pan occasionally, until the butter stops foaming. Browned bits will start to form at the bottom of the pan and the butter will have a nutty smell, about 5 minutes. Remove from heat and pour into a large bowl. Stir in graham crackers.

Add milk, eggs, vanilla, and bourbon. Whisk to combine.

In a medium bowl, combine flour, sugars, baking powder, baking soda, and salt. Add flour mixture to butter mixture in two additions; mix after each addition until just combined.

Pour batter into paper lined muffin tin cups, until 2/3 full. Insert a piece of chocolate into the center of each cup. Press down on the chocolate until it is just about flush with the top of the batter.

Bake until golden brown, 21 to 24 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Once cupcakes are cooled, put bittersweet chocolate in a microwave safe bowl and microwave for 1 minute. Stir chocolate and add butter. Microwave for another 20 seconds. Stir to combine. {My chocolate clumped up a little, but I kept stirring and everything smoothed out.} If needed, microwave in 20 second intervals until butter and chocolate are combined and smooth. Let chocolate cool for at least 5 minutes so it won’t melt the ice cream.

Place a scoop of vanilla ice cream on top of the cupcake. Coat ice cream with Magic Shell and sprinkle with chopped peanuts before shell sets.

Serve immediately!