# 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 and 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
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 bowl, whisk together flour, baking powder, salt, and cinnamon until evenly incorporated.
03 - In a large bowl, cream softened butter and granulated sugar with an electric mixer until pale and fluffy. Beat in eggs one at a time, then blend in vanilla extract.
04 - Alternate mixing half the dry ingredient blend into the wet mixture, then add milk, followed by the remaining dry blend. Stir until batter is smooth.
05 - Pour batter into prepared pan and bake for 28 to 32 minutes. When a toothpick inserted in the center emerges clean, remove from oven and cool completely.
06 - Crumble cooled cake into a large mixing bowl. Add marshmallow fluff and mix until a thick, dough-like texture forms.
07 - Portion and roll the mixture into 1 1/2-inch balls. Arrange the balls on a parchment-lined baking sheet.
08 - Melt 2 tablespoons of chocolate chips. Dip one end of each lollipop stick in melted chocolate and insert into the center of each cake ball. Freeze for 15 minutes to secure.
09 - Melt the remaining chocolate chips with coconut oil until smooth using a microwave-safe bowl or double boiler.
10 - Dip each cake pop in the melted chocolate, allowing excess chocolate to drip off. Immediately garnish with graham cracker crumbs and, if desired, rainbow sprinkles.
11 - Place each pop upright in a styrofoam block or cake pop stand and allow coating to set completely.
