Preheat oven to 350 F. Butter and line two 8-inch cake pans with parchment paper.

Whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt in a large bowl. Combine the oil, vanilla, eggs, and buttermilk in another bowl.

Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in brewed coffee, mixing until just combined.

Pour cake batter into prepared pans and bake for roughly 30 minutes, or until a tester inserted in the center of the cake comes out clean. Allow the cake to cool completely. Using a knife thinly cut the crusty side of the cake (you only want to use the soft crumbs of the cake). Crumble the cake into a large bowl.

To make the frosting, beat the softened butter until creamy. Add the powdered sugar, cocoa powder, and vanilla extract, and beat until smooth, lightened in color, and fluffy.

Add the frosting to the crumbled cake and mix until it forms a dough-like consistency.

Roll the mixture into small balls, about the size of a golf ball, and place them on a lined baking sheet.

Chill the cake balls in the fridge for at least 2 hours or overnight.

Melt each pack of coating candy in separate bowls in the microwave. Please refer to the instructions on the candy packet on how to melt them.

Insert the cake pop or lollipop sticks into the center of the chilled cake pops.

Dip the cake ball into the colored candy coating, tapping off any excess. Set the cake pops down and allow to dry for a couple of minutes then drizzle with the white candy coating then decorate with Easter-themed sprinkles or nonpareils.

Stick the cake pop into a styrofoam block or cake pop stand to set.

Repeat the process with the remaining cake balls.

Chill the cake pops in the fridge for at least 30 minutes before serving.