Add the flour, eggs, and milk. This step is done gradually; add a little flour, then 1 egg, and a splash of milk. Repeat this process.
Add the liquid vanilla and the teaspoon of rum to the batter.
Fill the cupcake molds with this mixture using the liners, but BE CAREFUL to only add a little (the measure is 1 tablespoon) to leave space for our chocolate mixture.
To the leftover mixture, we will add the cocoa and beat for 1 minute, gradually adding the raisins and the candied fruit.
Now, with this chocolate mixture, we finish filling our cupcake molds. (not too full to prevent spilling)
Bake in the oven at 180 degrees for 15 to 20 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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