Preheat your oven to 350F and line a 9″ round cake pan with parchment.
In a bowl, combine boiling water and semi-sweet chocolate and stir the mixture until the chocolate has melted.
Beat the egg until light and frothy in a large bowl.
Add the oil and continue beating until the two have completely combined.
Whisk in the flour, sugar, cocoa, baking soda and powder, and the chocolate/milk mixture.
Pour the batter into your lined cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
To make the cake pops, crumble the cake into a large bowl.
Prepare your buttercream by beating butter and powdered sugar together. Add vanilla extract, cocoa powder, and heavy cream.
Beat until everything is combined well and the buttercream looks fluffy and light.
Add a few scoops of buttercream and begin mixing. You can keep adding more as needed until the cake begins to clump, but isn’t overly sticky to the touch.
Roll your cake mix into quarter size balls and place them on a cookie sheet lined with parchment.
In a double boiler, melt the color of candy melts of the desired base color you want of your monster cake pops.
Dip the end of your lollipop sticks into the melted chocolate and insert it half way into each cake ball.
Line the cake pops on a tray with parchment paper into the freezer to firm up for a few minutes.
Once the chocolate has hardened, remove the cake pops from the freezer.
Dip the cake pops into the chocolate, turn to coat all the way around.
Allow any excess chocolate to drip off of the pops before setting them aside.
Drop your royal icing eyes and sprinkles onto the cake pops before the chocolate dries.
Repeat the process on all cake pops.