Preheat your oven according to the cake mix instructions.

Prepare the chocolate cake mix following the instructions on the box, typically requiring eggs, oil, and water.

Bake the cake in a 9x13-inch pan according to the package instructions. Allow it to cool for 10 minutes before adding it to the bowl of a stand mixer.

Using the paddle attachment mix the warm cake on medium speed until it is crumbly then add in the frosting, start with about ⅓ cup of the frosting, and mix until fully combined. Take a little of the cake pop mix and try rolling it, if it is smooth and rolls easily no need to add more frosting. If it is still dry, add the rest of the frosting and mix until dough-like consistency forms.

Roll the mixture into small cake balls, about 1 to 1.5 tablespoons worth of dough then place them on a parchment-lined tray. Freeze for 20-30 minutes so they are easier to work with.

Pull out the truffles from the freezer and roll again to get them perfectly round.

Melt the candy melts and the coconut oil in a microwave-safe bowl in 30-second increments. Make sure to mix in between each time to keep the mixture from burning.

Dip the lollipop stick in melted chocolate then Insert a lollipop stick into each cake ball then place them in a styrofoam stand or a cake pop stand. Repeat the process with all the of the cake pops.

Now dip each cake pop fully into the melted chocolate, ensuring it is fully coated.

Allow any excess chocolate to drip off, then immediately decorate with your sprinkles of choice.

Place the cake pops upright in a styrofoam block or a cake pop stand to set for a few minutes and enjoy!