Tuxedo Brownie Cups

This is an adapted Pampered Chef recipe. Instead of doing it in a 9x13 pan, you make little brownie cups in the mini muffin tin. It's a very elegant kind of dessert, and adding a little lemon zest to the top makes the raspberry flavor pop!

Tuxedo Brownie Cups
1 brownie mix, made according to directions
1/2 C. raspberry jam
3 squares white baking chocolate, melted and cooled slightly
2 8 oz. pkgs. cream cheese, softened
1/2 C. powdered sugar
1/4 C. milk
1 8 oz. Cool Whip
lemon zest

Mix the brownies and spoon into a mini muffin tin, filling about 2/3 of the way. Bake at 350 degrees for about 15 minutes. Let the brownies cool a little, then use a tart shaper to make cups out of them. Remove the cups before they cool completely or they will be really hard to get out.
Sppon about a teaspoon of jam into the bottom of each brownie cup.
Combine cream cheese and powdered sugar; mix well. Gradually add the white chocolate and milk. Fold in the Cool Whip. Spoon or pipe the cream filling into each cup, and top with a little lemon zest. These take some time to make, but are so totally worth it.
They don't keep very well for long, so you better get them all eaten within a day or so.