Preheat your oven to 425 degrees Fahrenheit.

In a medium-sized mixing bowl, combine the chocolate chips and butter. Microwave the ingredients for about 1 minute, or until all the ingredients are fully melted.

Add the eggs and sea salt. Mix the ingredients together until smooth and homogenous.

Whisk in the powdered sugar and flour gently until it is fully incorporated into the cake batter.

Butter down a large muffin tin and fill each section of the tin up halfway. Pour a spoonful of caramel sauce on top of each cake and finish filling up the tin with batter.

Bake the cakes for 9 minutes and serve immediately.