Bake the cake: Prepare the chocolate cake according to the package directions. Let it cool completely.

Make the frosting: Beat butter until creamy. Add powdered sugar, cocoa powder, vanilla, and a bit of milk until it’s light and fluffy.

Crumble the cake: Once cooled, crumble the cake into a large bowl until it looks like fine crumbs.

Mix with frosting: Start with half the frosting and mix it into the cake crumbs. Add more as needed until the mixture holds together like playdough.

Shape and chill: Roll into 1-inch balls. Place on a baking sheet lined with parchment. Chill for 1–2 hours or freeze for 20 minutes.

Insert sticks: Melt a little bit of chocolate and dip the tip of each lollipop stick in it before inserting into the cake ball—this helps them stay put.

Dip and decorate: Melt the chocolate coating according to package directions. Dip each pop to coat fully, gently tap off excess, and decorate with sprinkles. Stand them upright in a styrofoam block or drying stand.

Set: Let the coating harden completely at room temperature.