Add in the frosting and mix until well-combined - aff more frosting as needed until the cake sticks together well.
Add a thick coating of chocolate in a silicone popsicle mold. Freeze until firm. Repeat this process for the best results.
Add a few tablespoons of the cake mix into the mold and press firmly and smooth the back. The very top edge of the chocolate should still show so when you coat the back with chocolate, it encloses the cake completely.
Drizzle chocolate over the cake and spread it into a smooth layer. Scrape the top of the mold to remove any run-off chocolate so you get nice edges.
Insert a popsicle stick into the mold.
Chill in the freezer to solidify the chocolate.
Remove and gently take the cake pop out of the mold.
Drizzle melted chocolate over the cake molds and top with sprinkles.
Notes
To make cake pop balls, you can roll the cake into balls that are two tablespoons big. Insert a lollipop stick with the end coated in chocolate. Dip the whole thing in chocolate and allow the chocolate to solidify.
Store cake pops in the freezer or refrigerator in an airtight container.