In a large mixing bowl or an electric mixer fitted with the paddle attachment, combine the cake crumbs, chocolate frosting and melted chocolate. Mix until well combined.

Using a mini cookie scoop (or a teaspoon), scoop out 1-Tbsp sized portions of the cake mixture.

Use your fingertips to shape the cake into balls, and then roll between your palms briefly to make the shape a little bit smoother. Insert a sucker stick almost all the way through the cake pop (but not quite). Refrigerate the cake pops for at least 1 hour or until cold.

In the top of a double boiler, in a glass bowl over a pan of simmering water*, or in the microwave for short (30 second) bursts, melt the chocolate. Stir the chocolate frequently between microwave intervals or while it is on the stove. As soon as the chocolate is melted, remove it from the heat.

*Do not allow any water to get into the chocolate.

Pour the chocolate into a tall glass or wide mouth mason jar*, and measure your sprinkles into a cup or small bowl.

*See recipe notes.

Dip the cold cake pops into the chocolate upside down, shaking the cake pop off a little bit to remove excess chocolate. You can also gently scrape some of the excess chocolate off of the cake pop by twirling it against the side of the jar.

Dip the chocolate covered cake pop into the sprinkles until fully covered, and then insert the sucker stick into a foam block so that the cake pop can set in an upright position.

Tip: If your sprinkles are dripping off of the cake pop, you can try removing a little more of the excess chocolate next time or allow the cake pop to rest for about 20 seconds before dipping it into the sprinkles.

Repeat with the remaining cake pops until all of them have been dipped in chocolate.

Once the chocolate has set, you can package or display your cake pops as desired. Store in an airtight container in the fridge.