Preheat oven to 350°. Combine cake mix, butter and water; stir to blend. Fold in chocolate chips. Fill greased mini-muffin tins half-full with batter. Bake 12-15 minutes or until lightly browned. Cool 10 minutes. Remove cakes from muffin tin. Place upside down on a serving platter. Press lightly to flatten bottoms. Refrigerate until cold. Top each with a small amount of caramel; top each with a pecan. Makes 30-32 mini cakes.