For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole deep bun or muffin tin.

Beat the butter and sugar in a mixing bowl until soft and creamy. Beat in the eggs and milk.

Sift in the flour, salt, bicarbonate of soda and cocoa and stir well to mix.

Spoon the mixture into the paper cases. Bake for about 15 minutes, until a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the marshmallow topping: beat the butter until soft and creamy. Sift in the icing sugar and beat until smooth. Beat in the marshmallow creme and vanilla until well blended.

Spoon into a piping bag with a plain nozzle and pipe 2 thick rounds on top of some of the cakes. Sprinkle over the sparkling sugar.

For the chocolate topping: sift the icing sugar into a bowl. Heat the cocoa, sugar and water in a pan over a low heat until the sugar has dissolved. Bring to a boil and remove from the heat.

Pour onto the icing sugar and beat until smooth. Use while warm as this frosting sets quickly. Spread the frosting on some of the cakes.

For the toffee cream: heat the sugar, water, and salt in a pan over a medium heat, stirring once, until the sugar is dissolved. Continue cooking, but do not stir, until the sugar turns golden amber. Remove from the heat.

Slowly pour the cream into the pan -it will spatter. Heat gently, stirring until combined. Pour the toffee cream into a mixing bowl and leave to cool. Chill for about 40 minutes until cold, stirring occasionally.

Whisk the toffee cream until soft peaks form. Spoon into a piping bag and pipe on top of the set chocolate icing.

For the mango cream topping: put the mango flesh into a food processor or blender and blend to a puree. Reserve some of the mango puree to decorate.

Whisk the cream and icing sugar until thick. Fold in the mango puree until blended.