Line conventional size cupcake pan with paper liners. Mix brownie according to manufacturer’s instructions then use a #16 blue scoop to deposit 42.5 g batter into each cavity. Bake at 350°F / 176°C until “cupcakes” are set all the way across. Let cool completely. To make caramel frosting, combine 57 g caramel icing and 454 g buttercreme. Pipe onto each cupcake. Drizzle with warmed caramel icing and garnish with coarse sea salt.