Tuxedo Brownie Cups

I'll post a picture of these soon. It's a Pampered Chef recipe and my little sister Jessi really likes these. I made them for 2 of her bridal showers. They really are GREAT!

1 pkg. (19-21 oz.) fudge brownie mix (plus ingredients to make cake-like brownies)
2 squares ( 1 oz each) white chocolate for baking
2 tbsp. milk
1 pkg. (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 chocolate for baking (optional)

Preheat oven to 325 degrees. Spray cups of mini-muffin pan with nonstick cooking spray for baking. Prepare brownie mix according to package directions for cake-like brownies. Fill cups 2/3 full. Bake 14 minutes or until edges are set. Do not over bake.
Remove pan to cooling rack. Immediately press tops of brownie 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 microwavable bowl uncovered on high for 1 minute; stir until smooth. Cool slightly. In separate bowl combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
Fill decorator fitted with closed star tip with cream cheese mixture. Pipe cream cheese mixture into cooled brownie cups. Slice strawberries; arrange on top 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.