In a microwave-safe bowl, add semi-sweet chocolate chips. Heat in the microwave for 30 seconds on 50% power, then stir. Continue to heat for 15-second intervals, mixing in between, until all chocolate has completely melted. Set chocolate aside to cool slightly.
1 cup semi-sweet chocolate chips
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set bowl aside.
Using a stand mixer (or hand mixer + large bowl), cream together the butter, granulated sugar, and brown sugar on medium-high speed until fluffy, about 5-7 minutes.
1 cup granulated sugar, 2/3 cup salted butter, 2/3 cup light brown sugar
Drop mixer speed to low and slowly mix in eggs and vanilla until incorporated.
1 teaspoon vanilla extract, 5 small eggs
Keeping speed on low, quickly scoop in the dry ingredients, adding about 1/3 to 1/2 cup at a time. Once added, continue to mix until dry ingredients first appear to be incorporated; be careful not to overmix.
Still keeping speed on low, slowly pour in the cooled melted chocolate and milk and mix until incorporated.
1/3 cup milk
Pour batter into prepared cake pan, gently tapping the pan to level the batter and release any air.
Bake for 45-55 minutes or until a tester toothpick comes out clean with no crumbs.
Let cake cool in the pan for 15 minutes, then remove from pan and transfer cake to a wire cooling rack to cool until easy to handle.
Using your hands, crumble the baked cake into a large bowl. Add the cream cheese, then thoroughly mix everything together until cake is completely coated.
8 ounces cream cheese
Scoop out some cake mixture and firmly pack it into an Easter egg silicone mold, filling each cavity to the top. Tip: Use the flat edge of a butter knife to help level off the top.
Transfer the filled molds to the refrigerator and chill for 5 minutes.
While eggs chill, add each color of candy melt to its own microwave-safe bowl. Heat each in the microwave for 30 seconds on 50% power, then stir. Continue to heat for 15-second intervals, mixing in between, until all chocolate and candy have completely melted.
Dip the tip of a cake pop stick (roughly 1/2 inch) in a chosen color of candy melt then insert the coated stick in the bottom of the cake pop, up to a maximum of half the length of the stick. Once attached, dip the cake pop in the same color of melted candy, turning gently until cake pop is coated, then place on the prepared baking sheet to dry. If desired, sprinkle top of wet candy with sprinkles. Repeat this step until all the cake pops are coated.
Transfer coated cake pop eggs to the refrigerator and let set for 5 minutes or until coating is firm.
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