In a saucepan melt butter, then add peanut butter. Once combined, add graham crumbs and sugar and mix until sugar is dissolved, remove from heat.
Line a cupcake tin with wrappers and spoon 2 tablespoons of mixture into each wrapper, then refrigerate until firm (about 30 minutes).
In another saucepan, melt chocolate chips and milk together over low heat. Then spoon 2 tablespoons over hardened peanut base, and refrigerate again until set.
Keep in fridge until ready to eat.
Notes
This chocolate topping is a soft, like ganache. For a firmer set chocolate topping, replace the almond milk with 2 Tbsp butter or margarine.