Mini Caramel Trifles

Preheat the oven to 350 degrees F (175 degrees C).

Combine cake mix, milk, eggs, and 4 tablespoons butter in a large bowl. Beat with an electric mixer on medium speed for about 2 minutes. Pour batter into a muffin tin.

Bake in the preheated oven until tops are golden brown, about 15 minutes.

While cakes are baking, combine remaining butter and brown sugar in a microwave-safe bowl. Heat until melted, about 30 seconds. Stir well and add 3 1/2 tablespoons heavy cream.

Crumble 6 hot cakes into a bowl. Cover cake crumbs with brown sugar mixture and stir to coat. Place in the freezer until cool, about 10 minutes.

Meanwhile, whip remaining cream with an electric mixer until soft peaks form.

Layer cake mixture, whipped cream, chocolate chips, and caramel in 4 glasses until all are used up. Refrigerate until ready to serve.