Preheat the oven to 350 degrees F and prepare a cupcake pan by lining it with muffin tins.

In a small saucepan combine butter and chocolate and melt over low heat.  Be sure to stir continuously.  Once the butter and chocolate is melted and mixed remove from heat.  Don’t allow it to get too hot.  You don’t want to burn the chocolate.

Pour the chocolate into a large bowl and combine sugar, vanilla, eggs, and whisk until completely mixed.

Add the salt and flour to the chocolate mixture and whisk until well combined.

Spray cupcake liner with nonstick cooking spray and fill ½ full of brownie batter.  Add 1 square of caramel into the center of each brownie and cover the rest of the way with brownie mix.  Only fill cups about ¾ of the way full.

Bake for 15 to 20 minutes or until toothpick done.

Remove from the oven and allow to cool before trying to remove the cupcake wrappers.

With the extra caramel you can melt it in by following the directions on the back of the bag and sticking some on the top of your brownie where your frosting would go if it were a traditional cupcake if you like.  I suggest it, lol.

Enjoy