Ingredients:

  • 1 box (15.25 oz/432g) yellow cake mix (plus ingredients listed on the box)
  • 1/2 cup (113g/4oz) unsalted butter, softened
  • 2 cups (226g) powdered sugar
  • 1/4 cup (60ml) milk
  • 1 teaspoon (5ml) vanilla extract
  • Pinch of salt
  • 12 ounces (340g) semi-sweet chocolate chips
  • 1 tablespoon (15ml) coconut oil (optional)
  • Sprinkles, colored sugar, melted white chocolate (optional)

Instructions:

  1. Bake the cake according to the box instructions. Let cool completely.
  2. Crumble the cooled cake into a large mixing bowl. Ensure there are no large chunks.
  3. Beat the softened butter until creamy. Gradually add the powdered sugar, milk, vanilla extract, and salt, beating until smooth.
  4. Add the frosting to the crumbled cake and mix until a dough-like consistency is formed.
  5. Roll the cake mixture into 1-inch (2.5 cm) balls. Place them on a parchment-lined baking sheet.
  6. Refrigerate the cake pops for at least 30 minutes to firm up.
  7. Melt the chocolate chips with the coconut oil (if using) in a double boiler or microwave until smooth.
  8. Dip the tip of a cake pop stick into the melted chocolate and then insert it halfway into a chilled cake ball.
  9. Dip the cake pop into the melted chocolate, turning to coat evenly. Tap off any excess chocolate.
  10. Immediately decorate with sprinkles, colored sugar, or drizzle with melted white chocolate, if desired.
  11. Insert the cake pops into a styrofoam block and let them set completely.
  12. Serve and enjoy!