Scale and mix R&H® Fudgie Brownie Mix according to bag directions. Into a conventional cupcake pan, place paper liners then use a #16 blue scoop to deposit 1.5oz batter into each cavity. Bake at 350F until “cupcakes” are set all the way across. Let cool completely. To make caramel frosting, combine 2 oz caramel icing and 1 pound buttercreme. Pipe onto each cupcake. Drizzle with warmed caramel icing and garnish with coarse sea salt.