Preheat oven to 350° F and line 2 mini cupcake tins with paper liners (24 total).

In the bowl of a food processor or blender, whir all ingredients except the whipped cream or caramel sauce until smooth and creamy.

Pour batter into liners, filling about 2/3 full. Bake in the preheated oven for 20 - 25 minutes until set.

Chill for at least two hours and serve with desired toppings.