Preheat oven at 350°F (175°C/gas mark 4).
Soak dried wolfberries in rum for 15-20 minutes until plump.
Add butter, sugar, evaporated milk and heavy cream into a microwave safe bowl. Microwave on high for 1 to 1 1/2 minutes, stir until mixture is properly melted and combined.
In a big mixing bowl, sift together all-purpose flour, cocoa powder, baking powder and baking soda.
Break eggs in a small bowl, lightly whisk. Add eggs and the rehydrated wolfberries into butter mixture and stir well.
Make a well in the dry ingredients.
Pour butter mixture into the dry ingredients and stir with a balloon whisk. Do this in a few batches to avoid lumps.
Stir in the sunflower seeds.
Pour batter into cupcake pan lined with wrappers; fill slightly more than half full.
Bake for about 15 minutes, check for doneness by inserting a toothpick in the middle of a cupcake.