Salted Caramel Mocha Brownie Cups 1 brownie mix (for a 9x13 pan) 4 tsp. instant coffee 1/4 c. hot water 1/2 c. oil 3 eggs caramel kisses Preheat oven to 350*. Dissolve the coffee in the water. Mix the brownie mix, coffee water, oil and eggs until just moistened. Fill cupcake liners 2/3 - 3/4 full. Bake 18-24 minutes or until a knife inserted in the center comes out with a few crumbs on it. Cool in the pan for 3 minutes, then press a caramel kiss into the center point first. Cool 5 more minutes. Carefully remove to a wire rack and cool completely. Frost with Salted Caramel Butter Cream. Drizzle with extra caramel. Makes 15 brownie cups. Salted Caramel Butter Cream 1 c. butter 1/2 tsp. vanilla 1/2 c. caramel ice cream topping 1 tsp. sea salt 4 1/2 c. powdered sugar 1 tsp. milk Stir the sea salt into the caramel topping and set aside. Cream the butter and vanilla for 3 -4 minutes. Slowly beat in the powdered sugar. It will be very thick. Pour in the caramel and beat again. If you feel like it is too thick, you can always add a tsp. of milk. Just make sure to whip it in completely.