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1. Heat oven to 350°F. Line 54 mini (1-1/2-inch) muffin cups with paper baking cups.
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2. Prepare brownie batter according to package directions. Stir in chopped pecans.
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3. Spoon batter into prepared muffin cups, filling two-thirds full. Bake 18 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire racks 5 minutes. Remove from pans; cool completely on wire racks. (At this point, cupcakes may be frozen up to 3 months. Thaw at room temperature before frosting.)
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4. Frost cupcakes; top with toasted pecans.
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5. Combine caramels and 1 tablespoon cream in small saucepan; cook and stir over low heat until caramels are melted and mixture is smooth. Add additional 1 tablespoon cream if necessary to thin mixture. Spoon caramel evenly over cupcakes. Store at room temperature up to 24 hours or cover and refrigerate for up to 3 days before serving.
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Mini Turtle Cupcakes
