- 1 (19.5 ounce) package Pillsbury® Brownie Classics Traditional Fudge Brownie Mix
- 1/2 cup vegetable oil
- 1/4 cup water
- 4 eggs
- 1 cup semisweet chocolate chips
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 (6 ounce) container Yoplait® Thick & Creamy vanilla yogurt
- 1 (21 ounce) can cherry pie filling
- 1 (7 ounce) can whipped cream topping
- 1 sprig fresh mint (optional)
- Heat oven to 350 degrees F. Place paper baking cup in each of 24 large muffin cups (2 3/4 inches in diameter and 1 1/4 inches deep). Make brownie mix as directed on box using oil, water and 2 of the eggs. Divide batter evenly among muffin cups (about 2 tablespoons per cup). Bake 15 minutes.
- Meanwhile, in small microwavable bowl, microwave chocolate chips on High 1 minute. Stir and microwave in 15-second increments, stirring after each, until chips are melted and smooth; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sugar, remaining 2 eggs and the yogurt until blended. Add melted chocolate; beat until well blended.
- Divide chocolate mixture evenly over warm brownie layer in cups (about 3 tablespoons per cup), filling each to top of cup. Cups will be full.
- Bake 22 to 26 minutes longer or until set. Cool in pans 20 to 30 minutes. Carefully remove dessert cups from pan (cream cheese mixture will be soft); place on serving platter. Refrigerate at least 1 hour before serving.
- To serve, remove paper; top each dessert cup with 1 tablespoon pie filling (including 2 or 3 cherries) and 1 tablespoon whipped cream topping. If desired, arrange cupcakes on pedestal cake plate covered with linen napkin. Garnish platter or plate with mint sprig. Store in refrigerator.