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1
Preheat oven to 325F.
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2
Line standard muffin tins with paper liners.
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3
Sift together cake flour, baking powder, and salt.
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4
Heat milk and vanilla-bean pod and seeds in a small saucepan over medium just until bubbles appear around the edge.
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5
Remove from heat.
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6
Whisk in butter until melted, and let stand 15 minutes.
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7
Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.
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8
With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar.
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9
Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes.
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10
Remove bowl from heat.
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11
With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
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12
Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
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13
Divide batter evenly among lined cups, filling each three-quarters full.
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14
Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes.
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15
Transfer tins to wire racks to cool completely before removing cupcakes.
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16
To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used.
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17
Allow cupcakes to absorb liquid 30 minutes.
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18
Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers.
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19
Dust generously with cocoa powder just before serving.
