Preheat your oven to the temperature indicated on your chocolate cake mix package. Prepare the cake mix according to the instructions, substituting water with milk for a richer flavor if desired. Pour the batter into a greased cake pan and bake until a toothpick inserted in the center comes out clean, usually about 25-30 minutes. Let the cake cool completely on a wire rack.

While the cake cools, make the cream cheese frosting. In a large mixing bowl, blend together the softened butter, plain cream cheese, and vanilla extract using an electric mixer. Gradually add in the powdered sugar, mixing until the frosting is smooth and creamy. Set the frosting aside as you prepare the cake for the pops.

Once the cake has cooled, crumble it into a large bowl, ensuring there are no large chunks left. Add 1 cup of the prepared cream cheese frosting to the crumbled cake, mixing with your hands until it forms a dough-like consistency. Cover the bowl with plastic wrap and chill in the refrigerator for 30-45 minutes.

Prepare a parchment-lined baking sheet. Use a cookie scoop or your hands to take about 1.5 tablespoons of the mixture and roll it into balls, placing each on the baking sheet. Chill the cake balls again for about 15 minutes while you melt the chocolate.

In a microwave-safe bowl, add your chocolate melting wafers. Heat them in the microwave in 30-second intervals, stirring in between until smooth and fully melted.

Take a cake ball from the refrigerator and dip the tip of a cake pop stick into the melted chocolate. Quickly insert the stick into the center of the cake ball.

Carefully dip each cake pop into the melted chocolate, rotating it to ensure full coverage. Before the chocolate hardens, sprinkle your choice of colorful sprinkles over the coated cake pops.

Place the finished cake pops upright in a block of Styrofoam or a cake pop stand to allow them to set properly. Let them cool at room temperature until the chocolate hardens.