By Request... A recipe follow-up!

Chocolate Chip Pound Cake (Cupcake Variation)

1/4 lb butter
1/2 lb cream cheese
1 1/2 cups sugar
4 eggs, unbeaten
2 cups sifted flour, less a tbsp.
2 tsp. baking powder
1 tsp. vanilla
1 bag chocolate chips (12 oz.) - You could also use miniature chocolate  chips, considering how small the cupcakes are.
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Cream butter and cream cheese. Add remaining ingredients, except chocolate chips. Mix well. Sprinkle chocolate chips with tbsp. of flour and stir into batter. Line mini cupcake tin with cupcake liners (my tin made 24 cupcakes). Note: The batter yields 48 cupcakes (well, more or less, depending on how it is distributed - I made it work for the tin that I owned). Bake 25 minutes at 350 degrees Fahrenheit. This time is an approximation; the original recipe called for a 1 hour bake time. Let the cupcakes cool, and enjoy!