Preheat the oven according to the directions on the backside of the box for cupcakes and prepare a 12-cup muffin tin with non-stick cooking spray.

In a large mixing bowl, combine together all ingredients needed for the cake mix using an electric hand or stand mixer.

Separate cup cake batter into 6 small-medium bowls (like cereal bowls). You will add about ⅔ cup of batter to each bowl. Add a color of food coloring to each bowl, mixing in about 8-10 inches at a time with a fork. Mix until the color is fully blended. Add more to reach desired shade, optional.

Pour batters into the muffin tin. Each color should be poured into (2) of the 12 cups. You may have left over batter from a color. You can discard it. Fill each up about ¾ of the way. Repeat for each color.

Bake cupcakes according to the bake time on the bake of the box.

When the cupcakes are done, stick a toothpick down into the center of each cup cake and ensure it comes out dry. Allow the cupcakes to cool completely before continuing.

When cupcakes have cooled, remove them from the baking sheet. Use a bread knife to carve the harder edges around the cupcakes and discard them.

Then crumble the cupcakes into 6 separate bowls, one for each color.

Add about 1 tablespoon of vanilla frosting to each bowl and mix together well. Mixing by hand works best. Mix until the mixture is moist and somewhat dense. It shouldn't be crumbly or too airy. Add more frosting if needed. Repeat for each color.

Pinch mixture from each bowl, rolling into ½ teaspoon sized balls. Do this for each coloring, batching or working one at a time.

Take one ball of each color and gently flatten. Be sure not to make paper thin.

Stacken the flatten balls on top of one another starting with purple. Stack then blue, green, yellow, orange, and top lastly with red.

Gently press all 6-pieces together first starting from top to bottom. Then press together the sides, moving the pieces together in the palm of your hand. Do this until you’re able to roll different pieces all into one ball, rolling it in the palm of your hands. It should be slightly smaller than a golf ball.

Do this until you run out of mixture. You should be able to create 18-20 rainbow balls.

When done, place balls on a baking sheet and place inside the refrigerator to chill for 4 hours or overnight.

When you’re ready to continue, add chocolate chips to a small microwave safe bowl.

Microwave on 50% power for 1 minute. Stir afterwards then microwave in 30-second bursts, on 50% power, stirring in between, until the chocolate is silky smooth.

Remove rainbow balls from the refrigerator. Take a cake pop stick and poke the stick about ⅔ through the top of the ball. See notes for styling tips here.

Remove the stick and dip the tip into the melted chocolate, covering ¼ - ½ inch of the stick. Then place the melted chocolate tip back inside the hole you created with the stick. Repeat for each cake pop.

Place the cake pops back inside the refrigerator to chill for 30-60 minutes.

Working one at a time, dunk a cake pop into the melted mixture and carefully pull out, allowing excess to drip off and gently twirl the cake pop stick in between your fingers to even out the chocolat and sling off excess.

Place cake pop upside into a cake pop stand and immediately top with sprinkles. Repeat this process for each cake pop.

Place cake pops inside the refrigerator to chill for another 30 minutes before serving.