Begin by preheating your oven according to the directions on the cake mix box. Here’s a little trick: swap out the water for brewed coffee or whole milk to boost that chocolate flavor. Mix up the batter as instructed, and don’t forget to add the optional espresso powder and a splash of vanilla extract, they really elevate the taste. Transfer the batter to a greased 9x13 pan and bake.

When the cake is cool, crumble it thoroughly into a large bowl. Start by mixing in about half of the chocolate frosting. Test the mixture by rolling a small portion into a ball; if it’s still crumbly, add more frosting little by little until the dough feels soft and holds together without being wet or sloppy.

Grab a spoonful of dough and gently roll it between your palms into a ball. Don’t stress about perfect shapes, a bit of imperfection adds character! Place the balls on parchment-lined trays and chill them in the freezer for about 20 minutes.

While the cake balls chill, melt the candy melts along with the neutral oil in short bursts in the microwave. Stir often to keep the chocolate smooth and glossy. The oil thins the coating, preventing it from becoming thick or grainy.

Now, dip each cake pop completely into the melted chocolate, tapping off any excess by lightly shaking or tapping the stick against the side of the bowl. Before the chocolate sets, sprinkle on your choice of rainbow sprinkles or other toppings.

Place your decorated cake pops back in the stand and allow them to set for 15 to 20 minutes before enjoying.