Recipe:

1. First make the sponge. Line the base of a 20cm sandwich tin. Cream the butter, sugar and vanilla extract into a bowl. Beat in the eggs, one by one, then fold in the flour and cocoa powder and mix well. Pour into the cake tin and bake for about 20 mins until risen and golden brown. Cool completely.
2. For the buttercream, beat the butter and icing sugar together until smooth. Add the vanilla (or brandy) and milk and beat again
3. Crumble the cooled sponge and mince pies into large crumbs. Add the buttercream and stir together.
4. Divide into 15 portions, roll into balls, transferring each ball to a lined tray. Dip a lollipop stick into some melted chocolate and then into each ball. Put into the fridge for an hour to set
5. Take each of the chilled cake pops and dip into the milk chocolate, allowing it to drip off a little over the bowl
6. Decorate with sprinkles, stand into mini cupcake cases and refrigerate for 30 mins before serving