Preheat the oven to 350?F (180?C). Grease a 9-inch round cake pan with nonstick cooking spray, line the bottom of the pan with parchment paper, and set aside.

In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the brown sugar and granulated sugar until well combined.

Add the oil, buttermilk, egg, and vanilla extract to the dry ingredients and mix until just combined.

Add the instant espresso powder to the boiling water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin.

Pour the batter into the prepared cake pan.

Bake for 28 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 30 minutes.

Run a knife around the outside, remove the cake, and cool completely on a wire rack.

To make the frosting, beat the softened butter until smooth. Add powdered sugar and mix on low speed, then increase to medium speed for 1 to 2 minutes.

Mix in cocoa powder until combined. Scrape down the sides of the bowl, then add milk and vanilla extract, mixing until fully combined.

Crumble the cooled cake into small pieces in a mixing bowl. Add ? cup of the chocolate frosting and mix until fully combined, resembling cookie dough.

Roll the mixture into 1-tablespoon-sized balls and place on a parchment-lined baking sheet. Freeze for 1 hour.

Melt the chopped semi-sweet chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.

Transfer some melted chocolate into a tall cup. Allow to cool slightly for about 10 minutes.

Remove 4 to 5 cake balls from the freezer. Dip the end of a lollipop stick into melted chocolate, then insert into the center of a cake ball.

Dip the cake pop into the melted chocolate until fully covered (not the stick). Tap the stick to remove excess chocolate. Add sprinkles if desired.

Stick the coated cake pops into a styrofoam block to set. Repeat with remaining cake balls. Allow to set at room temperature for at least 30 minutes.