16 oz cream cheese, room temperature
2 eggs
2/3 c sugar
1/8 tsp salt
12 oz chocolate chips, semisweet


3 c flour
1 c sugar
1/2 c dark brown sugar
2 tsp baking soda
1/2 c cocoa or more to taste


1 1/3 c water
2/3 c vegetable oil
2 tbsp white vinegar
1 tbsp vanilla
2 tbsp dark rum, optional
16 oz sour cream

preheat to 375.
blend the cream cheese, eggs, sugar and salt together with a wooden spoon. carefully fold in chips. set aside

combine the flour, sugar, brown sugar, cocoa, baking soda and salt in another bowl. mix in the liquids. blend thoroughly.
line muffin cups with cupcake papers. fill about 3/4 full with batter. drop about one heaping tablespoon of the cream cheese mixture into the center of each. bake about 30 min. or till done. do not over bake