I started by preheating my oven to 350°F (175°C). I greased and lined my baking pan with parchment paper. In a bowl, I whisked together the flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, I beat the eggs with both sugars until creamy. I added oil, buttermilk, and vanilla, then slowly combined everything into a smooth batter.

I poured the batter into the pan and baked it for about 30 minutes. Once a toothpick came out clean, I let the cake cool completely.

Once cooled, I crumbled the cake with my hands until it looked like fine crumbs. For a smoother texture, I used a food processor—but that part’s totally up to you.

In a separate bowl, I whipped the softened cream cheese, butter, vanilla, and powdered sugar until smooth.

I added the frosting to the cake crumbs a little at a time. I mixed it all until I could press the mixture into a firm ball without it crumbling.

I rolled the mixture into small balls (about 1.5 inches wide) and placed them on a lined tray. Then I popped them in the freezer for 15 minutes.

I melted a small amount of chocolate and dipped the end of each stick into it before inserting it into the cake balls. This helped keep the sticks secure.

I chilled them again for 10 minutes.

I melted the rest of the chocolate chips with coconut oil in 30-second bursts in the microwave. Once smooth, I dipped each cake pop until fully coated. I gently tapped off the excess and added sprinkles.

I placed them upright in a Styrofoam block and let them set.