Prepare brownie batter according to package directions. Stir in chopped pecans. Fill paper-lined mini muffin cups 2/3 full. Bake at 350 degrees for 18 minutes, or until a toothpick tests clean. Cool cupcakes in tins on wire racks 5 minutes. Remove from tins; cool completely. Frost cupcakes; top with toasted pecans. Spoon Caramel Sauce evenly over cupcakes. Store in refrigerator. Makes 4-1/2 dozen.
Caramel Sauce:
12 caramels, unwrapped
1 to 2 T. whipping cream
Combine caramels and one tablespoon cream in a small saucepan; cook and stir over low heat until smooth. Add remaining cream as needed for desired consistency.
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