I adore Boston Cream Pie, however with just me in my house, I need to avoid making an entire cake ... well, ever. :) Not because it would go to waste... but because it always goes to waist. Can you give me some adjustment ideas for making the cake into cupcakes instead? I can then freeze those and fill with pastry cream and top with chocolate a couple at a time. The hot milk cake should make about 12-14 cupcakes. Just pour into lined muffin tins and reduce the baking time. ~ MaryJane

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