Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch baking dish.
Step 2
Combine cake mix water eggs and yogurt in a bowl. Beat vigorously for 2 minutes and pour into the prepared baking dish.
Step 3
Bake in the preheated oven until a toothpick inserted in the center comes out clean about 28 minutes. Allow cake to cool completely at least 30 minutes.
Step 4
Break cake into a bowl and crumble completely using your hands. Mix in approximately 1/2 of the frosting a little at a time working it into the cake until it is the consistency of wet sand.
Step 5
Use a melon baller to scoop equal-sized balls of cake. Roll each ball in your hands to create a smooth shape and place on a baking sheet. Repeat with remaining cake. Place cake balls in the refrigerator until firm about 1 hour; do not freeze.
Step 6
While cake balls are chilling pour each bag of candy melts into a separate microwave-safe bowl. Microwave each bowl at 50% power in 30-second intervals until just melted 1 to 3 minutes each.
Step 7
Remove cake balls from refrigerator and allow to come to room temperature about 20 minutes.
Step 8
Dip about 1/2 inch of a lollipop stick into melted chocolate then about halfway into a cake ball. Use a clean paintbrush to brush melted chocolate onto the cake ball only around the opening where the stick is. Dip the whole ball into the melted chocolate using a spoon to help coat. Twirl the pop as you remove it from the chocolate to create a smooth coating. Place coated cake pop into a cake-pop stand or a chunk of styrofoam. Repeat with remaining cake balls.