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Ingredients

1 (18.25 ounce) package chocolate cake mix with pudding 1 (8 ounce) container sour cream ½ cup vegetable oil ½ cup water 2 eggs 1 (12 ounce) package whipped cream cheese ¼ cup strawberry preserves 1 (16 ounce) container whipped cream cheese frosting 12 strawberries, sliced

Nutrition Info

294.6 calories carbohydrate: 30.9 g cholesterol: 33 mg fat: 18.9 g fiber: 0.6 g protein: 2.8 g saturatedFat: 6.7 g servingSize: - sodium: 294 mg sugar: 21.6 g transFat: : - unsaturatedFat: : -

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

2 dozen cupcakes

These cupcakes come out so moist, and the surprise in the middle makes them even better - the whipped cream cheese makes filling nice and creamy.