Preheat the oven to 350°F and grease a 24 mini muffin pan with nonstick spray.
Prepare the brownie mix according to the package directions.
Fill mini muffin cups ⅔ full.
Bake for 7 to 10 minutes or until the edges are set but the centers are still soft.
As soon as you remove them from the oven, press one kiss upside down into each brownie cup. You can leave them as is or as soon as they begin to melt and soften you can use a thin spatula or a spoon to smooth out the chocolate and make it look more like cocoa!
Allow the brownie cups to cool completely then transfer them to a cooling rack. Use a paring knife to help pop them out.
While the brownie bites are cooling, prepare the stabilized whipped cream.
Whip the heavy cream at high speed (in a very cold bowl) until it starts to thicken. Add the powdered sugar and continue beating until soft peaks will form. Then add the white chocolate pudding mix and beat until stiff peaks form. Watch it carefully, as this can happen quickly. You don’t want to overmix or it will curdle.
When the brownies are fully cooled you may pipe on the stabilized whipped cream. Garnish with mini marshmallows, pieces of peppermint sticks, sprinkles, and chocolate sauce if desired.