Coffee, Pistachio and Irish Cream Cupcakes

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

uSift the flour, cocoa and baking powder into a mixing bowl.

Mix together the egg, oil, liqueur, sugar and coffee powder until smooth. Stir into the dry ingredients with the pistachios until just combined.

Spoon into the paper cases and bake for 20-25 minutes until springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the marshmallow topping: pour the water into a small heavy-based pan, Sprinkle over the gelatine and set aside for 5 minutes to soften.

Add the sugar to the pan and place over a very low heat, stirring constantly, until the sugar and gelatine have melted. Do not boil.

Pour into a bowl and add the glucose syrup, salt and vanilla. Whisk for about 10 minutes until firm peaks form.

Spoon into a piping bag and pipe on top of the cakes.

For the chocolate glaze: melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat, stir and leave to cool and thicken slightly.