PREPARATION:

1. Heat oven to 350°F. Line 54 mini (1-1/2-inch) muffin pan cups with paper baking cups.
2. Prepare brownie batter according to package directions. Stir in chopped pecans.
3. Spoon batter into prepared muffin cups, filling two-thirds full. Bake 18 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 5 minutes. Remove cupcakes to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw at room temperature before frosting.)
4. Spread frosting over cooled cupcakes; top with toasted pecans.
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 decoratively over cupcakes. Store at room temperature up to 24 hours or cover and refrigerate for up to 3 days before serving.