To begin with the Eggless Chocolate Cupcakes With Raspberry And Cream Cheese Frosting Recipe first, sieve flour, cocoa powder, baking powder, baking soda and keep aside.

Take a bowl and whisk butter for 5 minutes, make sure that it is light and fluffy. Then add vegetable oil and sugar and whisk for another 3 minutes.

Further, add vanilla extract and milk (half) and whisk.

In double boiling method melt the dark chocolate and 

Now, add in rounds the dry ingredients and fold them nicely. Keep adding rest milk as required.

Preheat the oven at 200 degree Celsius for 10 min.

Pour the batter into the cup cake mould. I used silicon mould) and bake for 15 minutes at 150 degree Celsius.

Let it cool properly before frosting else the frosting will melt.

For the frosting:

Whisk the soft cream cheese till you get pointed peaks.Whisk in low pace to get peaks.

As you whisk add sugar and vanilla extract and mix well.

Grind few raspberries and add in the cream cheese mixture.

Fill the icing in the piping bag with your favourite nozzle and do the icing on top of the cupcake.

After icing it with cream cheese place a raspberry on it and serve it. 

Serve the Eggless Chocolate Cupcakes With Raspberry And Cream Cheese Frosting Recipe for an Evening Snack or as a Dessert in a party.