Preheat oven to 350°F (175°C). Prepare the chocolate cake mix according to package directions, bake in a greased 9x13-inch pan for 28 to 32 minutes, and cool completely, at least 1 hour.

Crumble the cooled cake into fine crumbs in a large bowl. Mix in the 3/4 cup chocolate frosting until the mixture holds together like stiff dough.

Scoop and roll into 24 balls (about 1 tbsp each). Place on a parchment-lined tray and refrigerate for 30 minutes.

Melt a small portion of dark chocolate candy melts. Dip the tip of each lollipop stick 1/2 inch into the chocolate and insert halfway into each cake ball. Refrigerate for 10 minutes.

Melt the remaining 2 cups dark chocolate candy melts with the 1 tsp coconut oil. Dip each pop, let excess drip off, and stand upright to set for 5 minutes.

Melt the 1/4 cup white candy melts, drizzle over set pops, and add sprinkles immediately. Serve at room temperature.