Black Bottom Cupcakes

• 16 ounces cream cheese room temperature
• 2 large eggs
• 23 cup sugar
• 18 teaspoon salt
• 12 ounces chocolate chips (semi-sweet)
• 3 cups flour, all-purpose
• 1 cup sugar granulated
• 1/2 cup brown sugar, dark
• 2 teaspoons baking soda
• 1/2 cup cocoa powder or more, to taste
• 18 teaspoon salt
• 113 cups water
• 23 cup vegetable oil
• 2 tablespoons vinegar white
• 1 tablespoon vanilla extract
• 2 tablespoons dark rum optional
• 16 ounces sour cream

1. Preheat oven to 375F (190C).
2. MAKE THE CREAM-CHEESE MIXTURE: Blend cream cheese, eggs, sugar and salt with a wooden spoon.
3. Carefully fold in chips.
4. Set aside.
5. MAKE THE FLOUR MIXTURE: Combine flour, sugar, brown sugar, cocoa, baking soda and salt in another bowl.
6. Mix in the liquids.
7. Blend thoroughly.
8. Line muffin tins with cupcake papers.
9. Fill papers about 3/4 full with batter.
10. Drop about one heaping tablespoon of the cream cheese mixture into the center of each.
11. Bake until done, about 30 minutes.
12. Do not overbake.

cream cheese, eggs, sugar, salt, chocolate chips, flour, sugar, brown sugar, baking soda, cocoa powder, salt, water, vegetable oil, vinegar white, vanilla, sour cream

Taken from recipeland.com/recipe/v/black-bottom-cupcakes-5348 (may not work)