Preheat your oven to 350°F (175°C) and grease a baking pan. Combine the chocolate cake mix, eggs, oil, and water (or milk) in a large bowl.

Pour the batter into the prepared pan and bake for approximately 30 minutes or until a toothpick comes out clean. Cool completely on a wire rack.

Prepare the frosting by mixing the softened butter, cream cheese, vanilla, and powdered sugar in a bowl until light and fluffy, about 3-5 minutes.

Crumble the cooled cake into fine crumbs in a large bowl. Mix in about 1 cup of cream cheese frosting until well combined.

Chill the mixture in the refrigerator for about 30-45 minutes to firm it up.

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

Melt the chocolate melting 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 into the center of each cake ball.

Chill the cake pops until the chocolate is set, about 30-45 minutes.

Dip each cake pop into the melted chocolate, tapping off excess chocolate, and place back on the parchment paper.

Add sprinkles on top while the chocolate is still wet, then allow to set at room temperature.

Once set, serve your chocolate cake pops or store them in an airtight container in the fridge for up to 7 days.