First, bake your cake following the box instructions. I do recommend swapping milk for the 1 cup of water, this adds flavor to the cake.
For this recipe, I use half of a baked cake. I like to wrap up the other half and freeze it. This will make about 12-15 cake pops. If you need a larger batch use the whole cake.
After cake has cooled, using a fork or your fingers scrap off the top portion of that cake that's turned golden brown. Then crumble the cake into a bowl.
Add your frosting to the mixture and use your hand mixer to combine well. The frosting acts as the glue holding the cake batter together. If it's too crumbly add a spoonful at a time until you reach the desired consistency. It should hold together on it's own but not be overly sticky.
Then roll your cake balls, I go for approximately a nickel size. Next, you're going to flash freeze them for around 20 minutes. I like putting them in a mini muffin tin because it contains them well and helps me double check the sizing.
While your cake pops are in the freezer, prep your chocolate. After the chocolate is melted and you've removed the cake pops from the freezer, dip one stick in the melted chocolate, and then add the cake pop to it. This will help keep the cake pop on the stick.
Dip your cake pop in the chocolate, (make sure it's thin enough that you can easily dip the cake) and spin around until covered. Remove from the chocolate and allow one side to drip off any excess chocolate. Place in your cake pop stand or a jar of packed sugar to allow the chocolate to harden.
Decorate your cake pops to look like Halloween creatures, or cover with festive sprinkles.