Mix the cake crumbs with the buttercream frosting until well combined and the mixture holds together when pressed.
Shape the mixture into small, round balls using your hands or a cookie scoop, then insert a lollipop stick into each, pressing gently to secure.
Place the cake pops on a baking sheet lined with parchment and chill in the refrigerator for at least 30 minutes to firm up.
Meanwhile, melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth and glossy.
Dip each chilled cake pop into the melted chocolate, tilting the bowl to cover completely, then gently tap off excess and set back on the parchment-lined sheet.
Insert a white chocolate eyeball or small white candy onto each chocolate-coated ball, pressing gently to secure.
Use a fine-tipped edible gel or melted dark chocolate in a piping bag or squeeze bottle to draw detailed pupils, blood vessels, or veiny effects for a spooky look.
Optionally, add small droplets of red or green food coloring using a toothpick to create bloodshot or creepy eye effects.
Allow the decorated cake pops to set at room temperature or refrigerate briefly until the chocolate is firm and shiny.
Serve your Monster Eyeball Cake Pops on a platter, ready to surprise and delight Halloween guests with their gory, fun appearance.
