In a microwave safe bowl melt the butter.

Add the sugar and room temperature milk and mix to combine.

Add the flour, baking powder and salt, mix to combine.

Pour half of the batter into two cups and microwave on high for between 1 min and 1 min 55 sec. Alternatively, if you prefer, you can pour this half of the batter into w single mug, but timings may differ. Refrigerate

To the other part of the batter add 1 1/2 tbsp of cocoa powder and 4 tbsp of milk. Mix to combine

Make the frosting: In a bowl of your stand mixer fitted with the paddle attachment, cream the butter until smooth. Add the powdered sugar, cocoa powder, milk and vanilla and mix until smooth and creamy, about 2-3 minutes.

Assemble the cake pops:
Once the cake is cool, crumble it into the frosting bowl. Make sure there are no large cake chunks. With the paddle attachment, mix the frosting and cake on low speed until it comes together.

Roll into 1 tbsp sized balls on a wax paper or parchment paper lined baking sheet.

Chill the cake balls in the fridge for 2 hrs or (overnight) or chill in a freezer for at least one hr.

Melt the chocolate, attach the frosted cakes to a loli pop stick and then dip into the melted chocolate.

Roll the cake pops in the sprinkles or sprinkle all over the cake.

Place the cake pops in a stryofoam block to set (this is one of the best ways to get them without ruining the beautiful appearance!) Cake pop will set in 1 hr at room temperature.

Continue this procedure until all cake pops are done. Let set at room temperature. Store the coated cake pops at room temperature for up to 5 days, store in the fridge in an airtight container for 1 week.

Your amazing cake pops are ready please try this awesome recipe and I'm sure you gonna love it. Enjoy!!! ❤❤❤