1. Prep Time
    1. Cook Time
      1. Resting Time
        1. Total Time
  2. ~35 min
    1. ~10 min
      1. 3 hrs min.
        1. 45 min
  3. Servings
    1. 10
  4. Equipments/ Kitchenware
    1. Spatula, Muffin tins, Mixing bowls, Mixer, Whisker
    2. Oven, Fridge, Stove
  5. Ingredients
    1. Frosting
      1. 1/3 cup of fine sugar
      2. 3/4 cup heavy whipped cream
      3. 3/4 cup mascarpone cheese
      4. mix 1 teaspoon espresso powder with 1 teaspoon cocoa powder (dusting)
    2. Cupcake
      1. 1 1/3 cups of vanilla flavor cake mix
      2. 1 teaspoon espresso powder
      3. 1/2 teaspoon salt
      4. 1 teaspoon vanilla extract (optional)
      5. 1/3 cups of fine sugar
      6. 2 large eggs
      7. 1/2 cups whole milk
    3. The Sabayon Custard
      1. 1/2 cups of egg yolks
      2. 1 cup of sugar
      3. 1 1/4 cups of mascarpone cheese
      4. 1 3/4 cups heavy whipped cream
    4. Coffee (for soaking the cakes)
      1. 1/2 cup of espresso liquid
      2. 3 tablespoon sugar
      3. 1 tablespoon Kahlua liqueur
  6. Instructions
    1. The Sabayon Custard
    2. Start with whisking the 2 egg yolks in a heat proof bowl. Bring the mixed egg yolks over a pot with hot water on stove.
    3. Add a cup of sugar, then continue to mix for 10 minutes.
    4. Notice thickening of sauce, stop to let cool.
    5. 1 1/4 cups of mascarpone cheese add into the bowl 1.
    6. In separate bowl 2, whisk 1 3/4 cups of heavy whipped cream till peaks, then slowly fold in bowl 1.
    7. Cupcake (pre-heat oven 350°F/180°C)
    8. Whisk all dry ingredients together, then whisk in the 2 eggs.
    9. Add 1/2 cup of whole milk, do not over mix.
    10. Add vanilla extract, then fill the muffin tins half full.
    11. Bake for 15-20 minutes, let sit 10 min after finish.
    12. Coffee (for soaking)
    13. Mix all ingredients, then use a brush lightly brush on cupcakes.
    14. Spread custard evenly on top of cupcakes, chill till frosting.
    15. Frosting
    16. In a large bowl whisk together mascarpone, sugar.
    17. In another bowl whisk heavy cream until stiff peaks form.
    18. Fold them together and immediately frost the cupcakes.
    19. Dust the powder mix on top.
  7. Notes
    1. - Keep eggs and milk at room temperature for better cake rise! - If possible, don't substitute the espresso with instant coffee. - Chill after the assembling, store in container in fridge up to three days.