# What You'll Need:
→ Cake
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 2 teaspoons ground cinnamon
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons vanilla extract
09 - 1/2 cup whole milk
→ Filling
10 - 1 cup marshmallow fluff
→ Coating & Decoration
11 - 10 ounces semisweet or milk chocolate chips
12 - 1 tablespoon coconut oil or vegetable shortening
13 - 1 cup graham cracker crumbs
14 - 1/4 cup rainbow sprinkles (optional)
15 - 24 lollipop sticks
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour an 8-inch square baking pan.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, salt, and ground cinnamon until evenly incorporated.
03 - In a separate large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy. Incorporate eggs one at a time, followed by vanilla extract.
04 - Add half the flour mixture to the creamed butter, mix gently, then blend in whole milk and the remaining flour mixture until batter is smooth.
05 - Pour batter into prepared pan and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely.
06 - Crumble cooled cake into a large bowl. Add marshmallow fluff and incorporate until the mixture reaches a dough-like consistency.
07 - Portion and roll dough into 1 1/2-inch balls using a spoon or scoop. Arrange on a parchment-lined baking sheet.
08 - Melt 2 tablespoons of chocolate chips. Dip one end of each lollipop stick in the chocolate, then insert into each cake ball. Freeze for 15 minutes to secure.
09 - Melt remaining chocolate chips with coconut oil or vegetable shortening in a microwave-safe bowl or using a double boiler, stirring until smooth.
10 - Dip each chilled cake pop in melted chocolate, allowing excess to drip off. Immediately sprinkle with graham cracker crumbs and, if desired, decorate with rainbow sprinkles.
11 - Stand coated cake pops upright in a styrofoam block or cake pop stand until the chocolate sets. Serve, or store in an airtight container at room temperature for up to 3 days.
