Preheat oven to 350°F and prepare pans with cupcake liners.

Make chocolate cake mix batter according to box directions.

Using a large ice cream scoop, fill cupcake tins 2/3 full with batter.

In mixing bowl, blend together the cream cheese, egg and sugar until well combined.

In a glass bowl, microwave the strawberry jam 30 seconds; stir until smooth.

Gently swirl the strawberry jam into the cream cheese mixture.

Using a small ice cream scoop, drop strawberry cream cheese mixture into each cupcake pan.

Bake 18-22 minutes, or until the top of the cupcake bounces back when tapped and the internal temperature reaches 205°F to 210°F.

Cool completely and frost with Whipped Chocolate Ganache Frosting and decorate as desired.

Place chocolate chips in a large bowl.

Heat heavy cream until it comes to a boil.

Remove from heat and immediately pour over chocolate chips.

Stir until completely mixed and glossy.

Refrigerate until slightly cold then whip until light and fluffy.

Pipe frosting onto cupcakes and decorate as desired.

NUTRITION INFORMATION PER SERVING (1 CUPCAKE, 80g): 270 calories, 16g fat, 1g fiber, 8g saturated fat, .5 trans fat, 30g carbohydrates, 55mg cholesterol, 200 mg sodium, 4g protein, 0mg vitamin C, 1mg iron, 36mg calcium.

If you enjoyed these Strawberry Cream Chocolate Cupcakes, you might also like these other recipes:

• Strawberry Dessert Bites
• Banana Oatmeal Muffins
• Blueberry Muffins

Spread the love of food by baking a product made from wheat and taking it to a neighbor, friend or relative.