For the Cupcakes:

• 1¼ cups (156.25 g) cake flour, not self-rising, sifted
• ¾ teaspoon (0.75 teaspoon) baking powder
• ½ teaspoon (0.5 teaspoon) coarse salt
• ¼ cup (61 ml) milk
• 1 vanilla bean, halved lengthwise, seeds scraped and reserved
• 4 tablespoons unsalted butter, at room temperature, cut into pieces
• 3 whole eggs plus 3 egg yolks, at room temperature
• 1 cup (200 g) granulated sugar

For the Coffee-Marsala Syrup:

• ⅓ cup (79 ml) plus 1 tablespoon freshly brewed very strong coffee, or espresso
• 1 ounce (28.35 ml) marsala wine
• ¼ cup (50 g) granulated sugar

For the Mascarpone Frosting:

• 1 cup (238 ml) heavy cream
• 8 ounces (226.8 g) mascarpone cheese, room temperature
• ½ cup (60 g) confectioners’ sugar, sifted
• Unsweetened cocoa powder, for dusting

• 1. Preheat your oven to 325 degrees F (160 degrees C). Line standard muffin tins with paper liners, preparing them for your delicious cupcakes. In a medium bowl, sift together the cake flour, baking powder, and salt. Sifting is crucial here to ensure a light, airy crumb for your cupcakes. In a small saucepan, gently heat the milk with the vanilla-bean pod and scraped seeds over medium heat until small bubbles just begin to appear around the edges. Remove the pan from the heat, then whisk in the unsalted butter until it is completely melted. Let this aromatic mixture stand for about 15 minutes to allow the flavors to meld. Afterward, strain the milk mixture through a fine-mesh sieve into a clean bowl, discarding the vanilla-bean pod. This step ensures a smooth, impurity-free base for your batter.
• 2. In a large mixing bowl, using an electric mixer on medium speed, whisk together the whole eggs, egg yolks, and granulated sugar until well combined. To create a stable, airy mixture, place this mixing bowl over a pan of simmering water (creating a double boiler). Whisk by hand continuously until the sugar is fully dissolved and the mixture feels warm to the touch, which usually takes about 6 minutes. This gentle heating helps the eggs incorporate more air. Once warm, remove the bowl from the heat. Switch back to your electric mixer and whisk on high speed until the mixture becomes fluffy, pale yellow, and thick enough to hold a “ribbon” on the surface for several seconds when the whisk is lifted. This “ribbon stage” is key for light cupcakes.
• 3. Carefully and thoroughly fold the sifted dry flour mixture into the airy egg mixture in three separate batches. Be gentle to avoid deflating the egg mixture. Once about half the flour is incorporated, stir approximately ½ cup of the main batter into the strained milk mixture. This step tempers the milk mixture, making it easier to integrate without shocking the main batter. Then, gently fold the milk mixture into the remaining batter until just combined. Overmixing will develop the gluten and result in tough cupcakes, so mix only until no streaks of flour remain.
• 4. Divide the prepared batter evenly among the lined muffin cups, filling each approximately three-quarters full. This leaves enough room for the cupcakes to rise beautifully without overflowing. Bake in the preheated oven, rotating the tins halfway through the baking process to ensure even cooking. Bake until the centers are completely set and the edges are a light golden brown, typically around 20 minutes. You can test for doneness by gently pressing the center of a cupcake; if it springs back, it’s ready. Transfer the muffin tins to wire racks to cool completely before attempting to remove the cupcakes. Cooling completely prevents them from breaking and ensures they are ready for the syrup.
• 5. Prepare the coffee-Marsala syrup: In a small bowl, stir together the freshly brewed very strong coffee (or espresso), Marsala wine, and granulated sugar until the sugar is fully dissolved. The quality of your coffee will significantly impact the final flavor, so opt for a rich brew. Set the syrup aside to cool completely before using.
• 6. Once the cupcakes are completely cooled, it’s time for the signature tiramisu soak. Using a pastry brush, liberally brush the tops of the cupcakes evenly with the coffee-Marsala syrup. Repeat this process multiple times until all of the syrup has been absorbed by the cupcakes. This step is crucial for achieving that authentic, moist, and intensely flavored tiramisu texture. Allow the cupcakes to fully absorb the liquid for at least 30 minutes. This gives the flavors time to penetrate and meld with the cake.
• 7. Prepare the mascarpone frosting: In a chilled large mixing bowl, using an electric mixer on medium speed, whisk the heavy cream until stiff peaks form. Be very careful not to overbeat the cream, as it can quickly turn grainy or even into butter. In a separate bowl, whisk together the room temperature mascarpone cheese and sifted confectioners’ sugar until the mixture is smooth and creamy. Gently fold the whipped cream into the mascarpone mixture until it is completely incorporated. This gentle folding preserves the airiness of the whipped cream, ensuring a light and delicate frosting. Use the frosting immediately for best results.
• 8. To finish your Tiramisu Cupcakes, generously dollop or pipe the mascarpone frosting onto each cupcake. For the best flavor and texture, refrigerate the frosted cupcakes in airtight containers for at least a few hours, or even overnight, to allow the flavors to deepen and the cake to fully absorb the syrup. Just before serving, dust each cupcake generously with unsweetened cocoa powder. This final touch not only adds a beautiful visual appeal but also provides a slight bitterness that perfectly complements the sweet and creamy elements of the cupcake.