Salted Caramel Macchiato Brownie Cups

Heat oven to 350°F. Place foil baking cup in each of 12 regular-size muffin cups; spray bottoms with cooking spray.

Make brownie batter as directed on box; stir in espresso powder and chocolate chunks until mixed well. Fill each muffin cup with about 2 heaping tablespoons batter. Squeeze salted caramel pouch 10 seconds or until softened. Cut 1/4-inch tip from corner of pouch. Reserve 1 tablespoon of the caramel topping in a small microwavable bowl; cover and refrigerate until ready to use. Divide remaining caramel equally among muffin cup by squeezing a small amount on top center of brownie batter.

Bake 18 to 22 minutes or until edges and tops are set. Cool in pan 5 minutes. Remove from pan; cool completely, at least 1 hour.

Before serving, heat reserved caramel topping in microwave uncovered on High 20 to 30 seconds or until drizzling consistency. Place caramel topping in resealable food-storage plastic bag. Cut off small corner of bag. Top each brownie cup with 2 tablespoons whipped topping, and drizzle with warm caramel. Sprinkle with baking cocoa.