In a medium saucepan, combine the peeled and chopped tart apples, light brown sugar, and cinnamon. Cook over medium heat for about 8–10 minutes until the apples soften and the mixture becomes syrupy. Remove from heat and let cool completely.

In a mixing bowl, blend together the vanilla wafer crumbs and melted butter until they resemble wet sand. Firmly press about a tablespoon of this mixture into the bottoms of 28 cups to form a crust.

In a large bowl, whisk together the instant vanilla pudding mix and milk until smooth, then chill in the refrigerator for about 5 minutes.

Add the salted caramel sauce to the thickened pudding mixture and beat on medium speed until smooth for about 1–2 minutes.

Pour the heavy cream into the pudding mixture and whip until thick and creamy, about 3–5 minutes.

Using a piping bag, gently pipe the creamy mousse into the cups, filling them about halfway. Layer on a generous portion of cooled cinnamon apples.

Finish with a drizzle of caramel sauce on top. Cover each cup and refrigerate for at least 30 minutes before serving.