Preheat oven to 350°F. Lightly spray a cake pop pan with baking spray.

Combine all the cake ingredients in a large mixing bowl and beat until combined. Place the batter into a pastry bag or large ziplock bag with the tip cut off.

Pipe the batter into the prepared cake pop pan and bake about 18 minutes. Let it rest 5 minutes before opening the pan.

Place cake balls on a wire rack and repeat with remaining batter. Using scissors, cut the seam off the balls.

Refrigerate the cake balls for about 45 minutes, which helps the chocolate stick to the cake.

Melt some of the white chocolate melts in the microwave according to package directions, being careful not to burn the chocolate. Insert the tip of a bamboo stick into the melted chocolate, then into the cake ball, to help hold the stick in place, then dip each ball into the chocolate, then onto a sheet of wax paper.

Repeat with remaining balls and chocolate. When the chocolate hardens, place into mini cupcake liners and top with sprinkles and drizzle with chocolate if desired.

Makes 48-50 balls.