Tuxedo Brownie Cups

1 package (19-21 oz) fudge brownie mix (plus ingredients to make cake-like brownies)
2 squares (1 oz ea) white chocolate for baking
2 Tbsp milk
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
1 pint small strawberries, sliced
Orange Zest, mint leaves and melted semi sweet chocolate for garnish (optional)

Preheat oven to 325.

Spray cups of mini muffin pan with Pam. Prepare brownie mix according to package directions for cake-like brownies. Fill cups 2/3 full (a small scoop works well). Bake 14 minutes or until edges are set. Do not overbake.

Remove pan to cooling rack. Immediately press tops of brownies with mini-tart shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gently remove brownies from pan. Cool completely. Wash pan, spray with cooking spray and repeat baking with remaining batter.

Microwave white chocolate and milk in small bowl, uncovered, for 1 minute; stir until smooth. Cool slightly. In medium mixing bowl, combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.

Fill pastry tube fitted with star tip with cream cheese mixture. Pipe cream cheese mixture into cooled brownie cups. Slice strawberries; arrange on tops of brownie cups. Garnish with orange zest and mint leaves or drizzle with melted semi-sweet chocolate, if desired. Place in airtight container and refrigerate 1-3 hours before serving.