Mix brownies according to package directions.
Spray muffin pan with non-stick cooking spray.
Place about 1/3 cup of brownie mixture into each muffin pan.
Bake for about 25 minutes or until the middle isn't doughy. Watch them carefully to ensure they don't burn.
Let the brownies cool completely before taking them out of the muffin tin.
Once cool, scoop out the centers (not too deep, you don't want any holes in the bottom)
In a bowl cream together the cream cheese and sugar until smooth and soft.
Fold in the whipped cream and chocolate pudding until fully combined.
Refrigerate for 30 minutes.
Pipe the chocolate mixture into each muffin, being sure to fill in the center.
Top with a raspberry and garnish with a sprinkle of powdered sugar.
Refrigerate until ready to serve.