Preheat the oven to 180 ºC.
Prepare a cupcake tin for 12 cupcakes.
Cream the butter and sugar.
Beat in the eggs.
Sieve in and fold the flour and cocoa powder.
Divide between the cupcake cases and bake for 10-15 minutes.
Once baked leave to cool.
To make the butter cream hand mix or with an electric whisk the butter and slowly add the icing sugar.
Add the milk and vanilla extract to until light and smooth
When the cakes are cool crumble them into the butter cream and mix in.
Roll balls of cake pop mix (I did 1 tablespoon per ball) and place on a greasproof paper lined tin ready to go in the fridge.
When they are rolled place in the fridge for 30 minutes.
While the cake pops are in the fridge melt the chocolate in a bowl over a pan of warm water.
When the cake pops are cold take them out and pop the end of a cake pop stick in to the chocolate and then into the cake pop to make a seal to hold the stick and cake together.
As the cake is cold the seal of chocolate will set quickly.
Now it's enjoy dipping them time. Dip them and spin them slightly to get off any extra chocolate.
Decorate with sprinkles and leave somewhere upright to harden.