Add chopped chocolate to a microwaveable bowl. Microwave on 60% power, stirring every 20 seconds, until chocolate is completely melted. Or you can use this method to temper the chocolate. 

Place mini baking cups in a mini muffin tin. Add about 1 1/2 teaspoons chocolate to each cup, and use a paintbrush or the back of a spoon to coat chocolate about halfway up the sides of the cup.

Add a few chopped walnut pieces to the chocolate cups.  (You don't want to add a lot, otherwise you won't have room for the caramel and second layer of chocolate.)

In a separate microwave bowl, add caramels and cream. Cook on 60 percent power for 20 seconds, stir, and cook again, until just barely smooth and creamy. You don't want the caramel mixture to be too hot. 

Let cool for two minutes, then add a 1/2 teaspoon caramel to each mini baking cup. Finally, add more melted chocolate to the top, so you cover everything. Smooth out with back of the spoon if needed. Sprinkle with crushed walnuts, or leave them plain.  

Let cups sit to harden, or refrigerate for 5 minutes to speed up the process.