Preheat oven to 350 ° F and line two muffin trays with cupcake liners.

In a mixing bowl sift together flour, cocoa powder and baking soda. In another bowl whisk sugar and olive oil.

Add in milk and boiling water. Pour the wet ingredients into the dry and gently whisk to combine.

Pour a spoonful of chocolate batter into the cupcake liners and set aside.

In a mixing bowl sift together flour, cornstarch and baking powder.

Combine milk, olive oil, sugar and vanilla in another bowl.

Fold in the dry ingredients into the wet and whisk until combined.

Pour the vanilla batter on top of the chocolate batter.

Bake in preheated oven for about 20 minutes or until a skewer inserted into the centre comes out clean.

Cool the cupcakes completely on wire rack.

In a large mixing bowl add softened cream cheese and icing sugar. Whisk with an electric mixer until it reaches soft peaks.

Fold in strawberry puree and gently whisk again.