Dark Chocolate Cupcakes with Peanut Butter Swirled Frosting

INGREDIENTS

1/2 cup

unsalted butter (softened)

1 1/2 cups

sugar

eggs

1 tsp

vanilla extract

1 1/2 cups

all-purpose flour

1/2 cup

Hershey's special Dark baking cocoa

1 tsp

baking soda

1/4 tsp

salt

1 cup

buttermilk

and 3/4 cups confectioners' sugar

1/4 cup

unsweetened Hershey's Dark chocolate cocoa powder

1/2 cup

unsalted butter (softened to room temperature)

2 tbsp

heavy cream or half-and-half*

1 tsp

vanilla extract

3/4 cup

creamy peanut butter

4 tbsp

unsalted butter (softened to room temperature)

3/4 cup

confectioners' sugar

1 tsp

vanilla extract

3 tbsp

heavy cream or half-and-half