Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Line 24 muffin cups with paper liners.
Step 3
Stir chocolate cake mix sour cream vegetable oil water and eggs together in a large bowl.
Step 4
Pour cake batter evenly into prepared muffin cups.
Step 5
Place a small spoonful of whipped cream cheese in each muffin cup.
Step 6
Stir strawberry preserves in a bowl until smooth; spoon about 1/4 teaspoon per cupcake over cream cheese.
Step 7
Gently press strawberry preserves and cream cheese into the cake batter with a spoon.
Step 8
Bake in preheated oven until cupcake tops spring back when lightly touched 18 to 20 minutes.
Step 9
Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Step 9
Spread cream cheese frosting over completely cooled cupcakes and garnish with strawberry slices.