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INGREDIENTS (Makes 3 dozen)

CREAM-CHEESE MIXTURE

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

FLOUR MIXTURE

3 cups     all-purpose flour
1 cup     granulated sugar
½ cup     dark brown sugar
½ cup     cocoa, or more to taste
2 tsp     baking soda
1/8 tsp     salt

LIQUIDS

1-1/3 cup     water
2/3 cup     vegetable oil
2 Tbsp     white vinegar
1 Tbsp     vanilla
2 Tbsp     dark rum (Myers's)—optional
16 oz     sour cream

PROCEDURE

(1)     Preheat oven to 375º F.
(2)     Make the cream-cheese mixture: blend cream cheese, eggs, sugar, and salt with a wooden spoon.
(3)     Carefully fold in chips. Set aside.
(4)     Make the flour mixture: combine flour, sugar, brown sugar, cocoa, baking soda and salt in another bowl.
(5)     Mix in the liquids. Blend thoroughly.
(6)     Line muffin tins with cupcake papers. Fill papers about ¾ full with batter.
(7)     Drop one heaping tablespoon of the cream cheese mixture into the center of each.
(8)     Bake until done, about 30 minutes. Do not overbake.