Bake the cake by preparing the chocolate cake mix as per package instructions. Replace water with milk for added richness. Preheat oven to 350°F (175°C) and pour batter into a greased cake pan. Bake for 25-30 minutes or until a toothpick comes out clean. Cool the cake in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

Place the cooled cake on a cooling rack and let sit for about 30 minutes, ensuring the cake is completely cool.

In a mixing bowl, beat the softened salted butter with the cream cheese and vanilla extract until smooth. Gradually add sifted powdered sugar and mix until fully combined.

Crumble the cooled chocolate cake into a large mixing bowl. Add 1 cup of prepared frosting and mix with an electric mixer until moist and combined.

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

Scoop out about 1.5 tablespoons of the mixture and roll into smooth balls. Place each ball on a parchment-lined baking sheet.

Melt chocolate melting wafers in a microwave-safe bowl in 30-second intervals, stirring until smooth and glossy.

Dip the ends of cake pop sticks into the melted chocolate before inserting them into each cake ball for stability.

Dip each cake pop into the melted chocolate, allow excess chocolate to drip off, and immediately sprinkle with toppings.

Arrange the coated cake pops upright to set at room temperature for 30 minutes or refrigerate for quicker hardening.