tuxedo brownie cups

So, I've kinda been in a bit of a funk lately. I think it's because it's cold and slightly depressing with it being dark all the time here. Welcome to North Country I guess. It could also be because my husband is still in the field which leaves me with too much down time... I'm bored.

I forgot to mention something in my initial introduction, sort of like a warning about my blog. I'm not a fancy cook. And I don't claim that all of my posts will be healthy, actually, most of them will probably be unhealthy. I have a sweet tooth and LOVE sugar, this does not benefit me being a type I diabetic. I'm okay with it. Anyways, I just wanted to disclose that not everything I post will look pretty but I promise it will taste delicious.

I'm sharing a recipe today for a dessert. Tuxedo Brownie Cups. One word- A M A Z I N G :) I had these or the first time years ago at one of those home parties where they try to convince you to buy everything and try to suck you into hosting a party of your own. My mom made them and they were gone in minutes. I'm not sure where the recipe came from though, sorry. I thought these would be cute for valentines day too. Needless to say, I'll be making them again soon.

Ingrdients:
Nonstick cooking spray with flour (I use Baker's Joy)
1  package fudge brownie mix (plus ingredients to make cake-like brownies)
2  square (1 oz each) white chocolate for baking
2  tbsp milk
8  oz cream cheese, softened
1/4  cup powdered sugar
1  cup thawed, frozen whipped topping
1  pint small strawberries, sliced
chocolate for decorating, optional

Directions:

1. Preheat oven to 325°F. Spray cups of a mini muffin pan with nonstick cooking spray with flour. Prepare brownie mix according to package directions for cake-like brownies. Fill wells of pan two-thirds full. Bake 14 minutes or until edges are set. (Do not overbake.)
2. Remove pan from oven; immediately press tops of brownies to make indentations in the center. I use a rounded measuring spoon, works perfectly. Cool in pan 15 minutes. Remove brownies from pan; cool completely. Wash pan; repeat with remaining batter.
3. Combine white chocolate and milk in large microwave-safe bowl; microwave for 1 minute. Stir until smooth; cool slightly. In large mixing bowl, combine cream cheese and sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
4. Pipe cream cheese mixture into brownie cups; top with strawberries. Refrigerate 1-3 hours before serving.

These are always a favorite when I make them. This recipe makes about 4 dozen brownie cups. I also top the brownie cups with mini hershey bars and hersheys cookies & cream bars. I'm sure it would look really nice with curled pieces of chocolate on top. Like I said, I'm not that fancy though.

Let me know what you guys think :)