Tuxedo Brownie Cups


  • 1 package (19-21 ounces) fudge brownie mix (plus ingredients to make cake-like brownies)
  • 2 squares (1 ounce each) white chocolate for baking
  • 2 tablespoons milk
  • 1 package (8 ounces) 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 baking (optional)


  1. Preheat oven to 325°F. Spray cups of the Mini Muffin Pan with nonstick cooking spray for baking. (See Cook's Tips.) Prepare the brownie mix according to package directions for cake-like brownies. Using a Small Scoop, place 1 level scoop of batter in each cup, filling cups 2/3 full. Bake for 14 minutes or until edges are set. Do not overbake.

  2. Remove pan to a Stackable Cooling Rack. Immediately press tops of brownies with Mini Tart Shaper to make indentations. Cool in the pan for 15 minutes. Loosen the edges and gently remove brownies from the pan. Cool completely. Wash the pan, spray with cooking spray and repeat baking with the remaining batter. 

  3. Microwave the white chocolate and milk in Small Micro-Cooker®, uncovered, on HIGH 1 minute; stir until smooth. Cool slightly. In a Classic Batter Bowl, combine the cream cheese and powdered sugar; mix well. Gradually stir in the white chocolate mixture until smooth. Fold in the whipped topping.

  4. Fill the Easy Accent® Decorator fitted with the closed star tip and the cream cheese mixture. Pipe the cream cheese mixture into the cooled brownie cups. Slice the strawberries using the Quick Slice; arrange on tops of brownie cups. Garnish with the orange zest and mint leaves, or drizzle with melted semi-sweet chocolate, if desired. Place in an airtight container and refrigerate 1–3 hours before serving.


  • 4 dozen brownie cups  servings of 1 brownie cup

Nutrients per serving:

Calories 110, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 20 mg, Carbohydrate 11 g, Protein 1 g, Sodium 50 mg, Fiber 0 g 

U.S. Diabetic exchanges per serving:

1 starch, 1 fat (1 carb)

Cook's Tips:

It's best to use a nonstick cooking spray containing flour when baking these brownie cups. In a pinch use a paper towel to grease muffin cups with shortening then sprinkle with all-purpose flour using the Flour/Sugar Shaker. Tap off excess flour. Do not bake brownies in paper or foil muffin cup liners as they will stick to the liners.

Brownie cups can be baked, cooled and stored in an airtight container at room temperature up to 1 day before filling. Don't make the white chocolate filling ahead of time. It becomes too firm when refrigerate and can't be piped with the decorator.

The Medium Scoop is a handy tool for scooping dessert fillings, frostings and whipped topping into the decorator. 

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