Preheat your oven to 350°F (175°C) and bake the chocolate cake according to package instructions. Let it cool completely.

Crumble the cooled cake into fine crumbs in a large bowl.

Mix in the buttercream frosting until the mixture is sticky enough to form balls.

Roll the mixture into 1-inch balls and place them on a lined baking sheet.

Melt a small amount of chocolate melts and dip one end of each lollipop stick before inserting it halfway into each cake ball.

Chill the cake balls in the fridge for about an hour until firm.

Dip each chilled pop into melted chocolate melts, allowing excess to drip off, then decorate with sprinkles if desired.

Place on a stand or styrofoam block to dry completely before serving.