In a bowl, mix the flour with the 2 tablespoons of cocoa and baking powder.
Add the egg, vanilla sugar, caster sugar, warm oil and milk and mix.
We also put the chocolate cream together with the rum essence and we continue to mix until homogenous.
In a tray we put the muffin tins and in them we will put the baking papers.
We fill each form with the obtained composition, about 3/4 of the form.
Put the tray in the oven for approx. 20 minutes on medium heat.
We check with a toothpick if they are made, if necessary we leave them for a few more minutes.
Remove from the molds and leave to cool.
You will get some delicious fluff, and if you stay for the 2nd day, they will be even younger.
I garnished it with chocolate cream mixed with a little butter.