Mix the cocoa into the caramel sauce until blended well. The sauce will resemble (and taste like) brownie batter.
Optional: Microwave the sauce for 10 seconds to warm it before serving over Pumpkin Chocolate Chip Mini Muffins.
* I used Smucker’s caramel sundae syrup.
* I used Hershey’s unsweetened cocoa powder.
I made the sauce as needed right before eating the muffins, however, if you want to make a large batch of the sauce it should keep in the fridge for 2-3 days. The ratio is 2:1 caramel and cocoa, for making large batches.