Ingredients:

  • 1 box (15.25 oz / 432g) Chocolate Cake Mix, prepared
  • 1/2 cup (115g) Cream Cheese, softened
  • 3/4 cup (170g) Chocolate Frosting
  • 12 oz (340g) Dark Chocolate Melting Wafers
  • 2 tbsp (30ml) Coconut Oil
  • 2 oz (56g) Black Fondant
  • 1 oz (28g) Yellow Fondant
  • 1/4 cup (30g) Silver Star Sprinkles

Instructions:

  1. Bake the chocolate cake according to box instructions and let it cool completely. Crumble the cake into a large bowl using your hands or a fork until it reaches the consistency of fine crumbs.
  2. Fold in the softened cream cheese and chocolate frosting. Mix until the dough feels like damp sand and holds its shape when squeezed in your palm.
  3. Scoop about 1 tablespoon of dough and roll it between your palms to create a smooth sphere. Place the balls on a parchment-lined tray.
  4. Chill the cake balls in the refrigerator for at least 60 minutes until firm to the touch.
  5. Melt chocolate wafers with coconut oil in 30-second bursts in the microwave, stirring in between.
  6. Dip a cake pop stick into the melted chocolate, then insert it halfway into a chilled cake ball and gently twist to secure.
  7. Submerge the entire ball into the chocolate, lift straight up, and gently tap your wrist to shake off excess coating until the surface is glossy.
  8. While the coating is still tacky, press a small square of black fondant on top to create the graduation cap, add a small piece of yellow fondant as the tassel, and garnish with silver star sprinkles.