Preheat your oven to the temperature specified on the chocolate cake mix box. Prepare the cake batter according to the instructions, substituting water with milk for added richness. Pour the batter into a greased baking pan and bake until a toothpick inserted in the center comes out clean, typically around 30-35 minutes. Allow the cake to cool completely on a wire rack.

While the cake cools, prepare the creamy frosting. In a mixing bowl, beat together the softened salted butter, plain cream cheese, vanilla extract, and powdered sugar until smooth and creamy. Set aside.

Once the cake is completely cooled, crumble it into a large bowl. Mix in about one cup of the prepared frosting, blending until fully combined.

Cover the bowl with plastic wrap and refrigerate the mixture for 30-45 minutes.

Remove the chilled mixture and scoop out about 1.5 tablespoons. Roll into smooth balls and place them on a parchment-lined baking sheet.

Melt the chocolate wafers in a microwave-safe bowl in 30-second intervals until smooth.

Dip the tip of each cake pop stick into the melted chocolate, then insert it into the center of each cake ball.

Chill the cake pops in the fridge for another 30-45 minutes.

Once chilled, dip each ball in the melted chocolate, coating fully and letting any excess drip off.

Let the coated cake pops sit at room temperature until the chocolate sets completely.