In a medium saucepan, combine chopped apples, brown sugar, and ground cinnamon over medium heat. Cook for about 5-7 minutes until softened, then cool completely.

Melt butter in a bowl. Combine vanilla wafer crumbs with melted butter, mix, and press evenly into the bottoms of 28 cups.

In a large bowl, whisk together instant pudding mix and milk until well combined. Let it sit for 5 minutes to thicken.

Once thickened, gently fold in the salted caramel sauce until smooth and creamy.

Whip the heavy cream in a separate bowl until stiff peaks form. Fold whipped cream into the caramel-pudding mixture gently.

Spoon the mousse into the prepared cups over the crust, then top with the cooled apple mixture.

Drizzle additional caramel sauce on top if desired, cover, and refrigerate for at least 1 hour before serving.