# What You'll Need:
→ Cake Base
01 - 1 cup all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsweetened cocoa powder
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 1/2 cup whole milk
08 - 1/4 cup vegetable oil
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
11 - 1/2 cup hot water
→ Assembly & Decoration
12 - 1 1/2 cups marshmallow fluff or 8 large marshmallows
13 - 1 cup graham cracker crumbs
14 - 12 ounces semisweet chocolate chips
15 - 2 tablespoons coconut oil (optional, for coating)
16 - Colored candy melts (green, purple, orange, etc.)
17 - Candy eyes, sprinkles, assorted decorative toppings
18 - 16 lollipop sticks
# Directions:
01 - Preheat oven to 350°F. Grease and line an 8-inch square baking pan with parchment paper.
02 - Combine flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
03 - Add whole milk, vegetable oil, eggs, and vanilla extract. Mix thoroughly until smooth and homogeneous.
04 - Stir in hot water gradually to form a silky cake batter.
05 - Pour batter into prepared pan and bake for 30 to 35 minutes. The cake is done when a toothpick inserted at the center comes out clean. Let cake cool completely before proceeding.
06 - Crumble cooled cake into a large bowl. Add marshmallow fluff, or melt marshmallows for 20 seconds and blend in. Mix until the dough is sticky and cohesive.
07 - Roll mixture into 1.5-inch balls. Insert a lollipop stick into each ball. Freeze assembled pops for 15 minutes to firm.
08 - Microwave chocolate chips and coconut oil in 30-second intervals, stirring until completely smooth and melted.
09 - Dip each cake ball into melted chocolate, allow excess to drip off, then immediately coat with graham cracker crumbs. Decorate generously with colored candy melts, candy eyes, and sprinkles to create playful monster faces.
10 - Arrange cake pops upright in a styrofoam block or glass. Allow to cool and set until chocolate coating is firm.
