Start by melting the chocolate or candy melts with a tablespoon of coconut oil in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth and glossy.
Use an ice cream scoop to portion out your cake crumbs into small, compact balls, then place them on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes to firm up.
Once chilled, insert a lollipop stick into each cake ball, pushing about halfway in.
Dip each cake ball into the melted chocolate, turning gently to coat evenly, then tap off any excess.
Set the coated cake pops upright on parchment paper to set, adding sprinkles or edible eyes while the coating is still slightly tacky for easy adhesion.
Allow the cake pops to set at room temperature for about an hour, or refrigerate for quicker setting.
Once set, add any additional details with decorating brushes or piping gels for extra spooky or cute touches.
Finally, enjoy these charming Halloween cake pops that are perfect for sharing and celebrating the season.