Preheat the oven to 350 degrees fahrenheit. Prepare a 24 mini muffin pan by spraying with a baking spray that includes flour.
Prepare the brownie mix according to the package directions, or follow recipe directions. Fill mini muffin cups ⅔ full.
Bake for 7-10 minutes or until the edges are set but the centers are still soft, but not liquid.
As soon as you remove them from the oven, press one kiss into each brownie cup with the pointed down, flat part on top. 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. While they 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. Next, add the mix and beat until stiff peaks form. Watch it carefully, as this can happen quickly. 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.