Ingredients:

  • 15.25 oz chocolate cake mix
  • 1 cup whole milk
  • 0.5 cup unsalted butter, melted
  • 3 large eggs
  • 0.33 cup cream cheese frosting
  • 0.5 tsp sea salt
  • 16 oz pink candy melts
  • 2 tsp refined coconut oil
  • 1 tbsp Valentine-themed sprinkles

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease a 9x13 inch baking pan. In a large bowl, whisk together the 15.25 oz chocolate cake mix, 1 cup whole milk, 0.5 cup melted butter, and 3 large eggs until the batter is glossy and thick.
  2. Pour into the pan and bake for 30 minutes. Note: Don't overbake; we want a moist interior for easy rolling later.
  3. Once the cake is completely cool, remove any browned edges with a knife. Crumble the cake into a large bowl using your hands or a mixer until it looks like fine, dark sand.
  4. Add the 0.33 cup cream cheese frosting and 0.5 tsp sea salt. Note: Mix slowly; you want the frosting fully incorporated without making the dough greasy.
  5. Use your cookie scoop to portion out the dough, then roll each piece between your palms until a smooth, crack free sphere forms. You should have 24 balls. Place them on a parchment lined tray and chill in the fridge for at least 45 minutes. Note: Chilling is non negotiable for the stick to hold later.
  6. Melt a tiny handful of the 16 oz pink candy melts in the microwave. Dip the tip of each lollipop stick into the melted candy, then insert it about halfway into a chilled cake ball. Note: This acts as a glue to prevent the pop from sliding off during dipping.
  7. In a deep cup, melt the remaining pink candy melts with 2 tsp coconut oil in 30 second bursts until it flows like warm honey. Dip each chilled cake pop straight down into the coating, then pull it straight up. Note: Don't stir the pop in the chocolate; just one clean motion.
  8. While the coating is still wet, gently shake off the excess and immediately add the 1 tbsp Valentine themed sprinkles. Place the sticks into your stand until the shell is hard and matte. This usually takes about 15 minutes at room temperature.