Step 1: Prepare and bake the chocolate cake mix according to package directions. Once baked, let it cool completely on a wire rack.
Step 2: Once cool, crumble the entire cake into a large mixing bowl, ensuring there are no large lumps. Use your hands to get a fine crumb texture.
Step 3: Add about ¾ of the chocolate frosting to the crumbled cake. Mix thoroughly with your hands until well combined and the mixture can be rolled into a ball without crumbling. Add more frosting, a tablespoon at a time, if needed, but avoid making it too wet.
Step 4: Roll the cake mixture into small, golf-ball-sized spheres. Place them on a parchment-lined baking sheet. Insert a lollipop stick into each cake ball and gently reshape if needed.
Step 5: Refrigerate the cake balls for at least 30-60 minutes, or freeze for 15-20 minutes, until firm.
Step 6: While the cake balls are chilling, melt the milk chocolate candy melts in a microwave-safe bowl according to package directions, stirring every 30 seconds until smooth. Use a deep, narrow bowl or mug for easier dipping.
Step 7: Dip the tip of each lollipop stick into the melted chocolate before re-inserting it about halfway into a chilled cake ball. This helps secure the stick.
Step 8: Dip each cake pop into the melted chocolate, coating it completely. Gently tap off any excess chocolate by tapping the stick against the edge of the bowl. Immediately, before the chocolate sets, attach two candy eyeballs, a small orange candy piece for the beak (cut a triangular piece if needed), and two small orange candy pieces for the feet at the bottom.
Step 9: For the tail feathers, press 3-5 candy corn pieces or fall sprinkles into the back of the cake pop while the chocolate is still wet. Arrange them in a fanned-out pattern.
Step 10: Place the decorated cake pops upright in a styrofoam block or a tall glass to dry completely. Repeat with remaining cake pops. Once set, they are ready to serve!