1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
3In medium bowl, place chocolate chips. In 2-cup microwavable measuring cup, microwave whipping cream uncovered on High 1 minute or until hot; pour over chocolate chips and stir until smooth.
4Set aside 1 cup chocolate mixture for dipping strawberries. Frost cupcakes with remaining chocolate mixture. Dip strawberries, one at a time, halfway into remaining chocolate mixture. Garnish each cupcake with dipped strawberry.