In a medium saucepan, toss together the peeled and chopped apples, brown sugar, and cinnamon. Cook over medium heat until thick and fragrant, then set aside to cool.

In a mixing bowl, combine the vanilla wafer crumbs with melted butter. Stir until fully incorporated.

Using a small cookie scoop, divide the crumb mixture into 28 two-ounce plastic cups and press down to create a base.

Whisk together the instant vanilla pudding mix and milk in a large mixing bowl. Chill for about five minutes.

Stir in the salted caramel sauce into the chilled pudding mixture and mix on medium speed until smooth.

Pour in the heavy cream and whip using an electric mixer for 3-5 minutes until thick and fluffy.

Transfer the caramel mousse mixture into a piping bag and pipe over the vanilla wafer crust in each cup.

Scoop the cinnamon-scented apples over the mousse layer and drizzle with additional caramel sauce if desired.

Seal the cups with a lid and chill for at least 30 minutes. They can be served promptly or stored in the fridge for 2-3 days.