Strawberry-Chocolate Cream Cheese Cupcakes

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

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.