Preheat your 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 your favorite brownie recipe. Fill mini muffin cups about two-thirds 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 chocolate kiss into each brownie cup with the pointed down, flat part on top.
Allow the brownie cups to cool completely then transfer them to a cooling rack.
While they are cooling, prepare the stabilized whipped cream by whipping the heavy cream until it starts to thicken.
Add the powdered sugar and continue beating until soft peaks will form.
Next, add the instant white chocolate pudding mix and beat until stiff peaks form.
When the brownies are fully cooled, pipe the stabilized whipped cream on top of each one.
