Whisk eggs and egg yolks until foamy. Stir in Truffle Fudge Brownie Mix and melted butter; mix well. Fold in 1/2 cup Creamy Caramel Sauce. Line 12 muffin cups with paper cupcake liners; spray liners with nonstick cooking spray. Fill about 3/4 full of batter. Bake at 400° for 10-12 minutes or just until edges are set. Center will be slightly dry but still jiggly. Cool in pan 5 minutes. Microwave remaining Creamy Caramel Sauce 20-30 seconds or until warm. Drizzle sauce over each small dessert plate. Place a cake upside down over sauce; carefully remove paper. If desired, sift a little powdered sugar over the top of the cake. Makes 12 servings.