Replying to @Meghan Starbucks Copycat Chocolate Cake Pops 🍫 Answering a few common questions after reading your comments. Full recipe below. Click comment on screen to see Birthday Cake Pop version 🍭 Yields 28-34 cake pops Cake 1-13.25oz (375g) any chocolate store cake mix 1/2 cup (118ml) neutral oil 1 cup (240ml) milk or water 4 large eggs Chocolate Buttercream 1/4 cup (56g) softened unsalted butter 1 cup (118g) powdered sugar 1.5 tbsp (10g) cocoa powder 1/2 tsp vanilla Pinch of salt Splash of milk (start w/ 1 tsp, add more until smooth) Coating 12oz (340g) dark chocolate candy melts White nonpareils 4-inch lollipop sticks Instructions 1. Preheat your oven - typically 325°- 350°F depending on what type of pan you’re using. 2. Combine all cake ingredients in a large bowl. Pour batter into lined or greased pan and transfer into oven. DO NOT OVER BAKE. Stick a toothpick in the center to see if it comes out clean 2-4 mins BEFORE box bake time is finished. 3. Transfer cake while it’s still hot into a large stand mixing bowl and crumble cake on low speed, using the paddle attachment until there are no large pieces. You can also wait till cake cools and crumble by hand. If you opt not to add buttercream, then you may have more difficulty rolling cake into balls. 4. In a small mixing bowl, sift in the powdered sugar and cocoa powder. Add in vanilla, salt, and milk. Mix with a spatula until fairly smooth, a little lumpy is alright. 5. Add buttercream to crumbled cake and mix on low until batter comes together. Roll cake pops weighing approx 27-30g each, or 1-1/4inch (3cm) in diameter. Chill in freezer uncovered for 15 mins, or 30 mins in fridge. 6. Melt your candy melts in microwave in 20-30 sec increments, or according to package instructions. You can also use a double boiler. Dip a lollipop stick into the candy melt, then gently stab the cake pop approx halfway. Repeat to all cake pops, then chill again in freezer for 15 mins. 7. Melt your chocolate again once pops are chilled. Dip and submerge the entire cake pop, insuring it meets where it was dipped previously. Holding the stick with one hand, use your other hand to gently tap until all excess chocolate has dripped off. You want to achieve one even coating. Do not dip again, as this extra weight may make your cake pop detach from the stick. 8. Decorate with sprinkles or nonpareils quickly before candy melt dries. Place sticks into a styrofoam block to dry. Repeat until all cake pops are dipped and sprinkled. **Cake pops can be kept at room temp for up to a week, sealed in airtight container in fridge for a month, or freeze in airtight bags for 1-3 months. Find more details and tips on my IG profile in story highlights 🤗 #cakepops #cakepoptutorial #cakepoprecipe #chocolatecakepops - @happytummy_702