TINY TURTLE CUPCAKES

TINY TURTLE CUPCAKES 21-1/2 oz. pkg. brownie mix 1/2 c. pecans, chopped 16-oz. container dark chocolate fudge frosting 1/2 c. pecans, toasted and coarsely chopped 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