1 pkg. banana cake mix, without pudding
1 pkg. butterscotch instant pudding mix (3 1/2 oz.)
1 c. water
1/3 c. vegetable oil
4 eggs
1/2 c. butterscotch pieces
Milk chocolate ready to spread frosting with 1 1/2 tsp. brandy extract

Preheat oven to 350 degrees. Combine cake mix, pudding mix, water, oil and eggs. Beat with electric mixer at low speed until blended. Beat at medium speed 2 minutes, scraping down side of bowl often. Stir in butterscotch pieces.

Place paper liners in 12 (2 1/2 inch) muffin pan cups. Divide about 1 3/4 cups batter evenly among the 12 cups. Refrigerate unused batter, covered, while cupcakes are baking.

Bake in preheated oven for 20 minutes or until done. Remove from pans; cool on wire racks. Repeat twice, using remaining batter. Frost.