1. Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners or grease the cups well.

2. In a mixing bowl, prepare the brownie batter by combining the brownie mix, 2 eggs, oil, and water until just blended.

3. Divide the brownie batter evenly among the muffin cups, filling each one about halfway.

4. In a separate bowl, beat the softened cream cheese until smooth.

5. Add the peanut butter, granulated sugar, vanilla extract, and 1 egg, then mix until the filling is creamy and fully combined.

6. Spoon the peanut butter mixture over the brownie batter in each muffin cup and gently smooth the tops.

7. Bake for 22 to 26 minutes, or until the brownie layer is set and the tops look lightly firm.

8. Let the cups cool in the pan for 15 minutes, then transfer them to cool completely.

9. Heat the semi-sweet chocolate chips with the heavy cream until smooth, stirring until glossy.

10. Drizzle the chocolate over the cooled cups, then finish with mini chocolate chips and caramel sauce.

11. Chill for at least 30 minutes before serving for the best texture.