Make the cake
Preheat the oven to 350°F. Combine the cake mix, coffee, egg, oil, and 2 tablespoons
Thai Iced Coffee seasoning in a large bowl. Grease a
9×13-inch baking dish (or two
9-inch cake pans), pour in the batter, and bake according to package directions, or until a tester comes out clean. Cool completely, then crumble the cake into fine crumbs. Add the frosting and mix until the mixture holds together when pinched. Using about 2 tablespoons per pop (about 1½ inches in diameter), form 32 equal-sized balls, pressing and rolling firmly. (You can freeze the cake balls on a sheet pan, then transfer to a container or zip-top bag for up to 3 months and dip later.)
Make the coating and decorate
Melt the candy melts in two separate microwave-safe bowls in 30-second intervals, stirring between each. Dip about ½ inch of each lollipop stick into the melted candy and insert into the cake balls. Freeze until completely firm, about 10 minutes. Re-melt the candy melts if needed and thin with a little vegetable oil for dipping consistency. Transfer the melted white candy melts to a zip-top bag, snip the corner, and pipe thin lines over the bowl of chocolate candy melts (or reverse the colors). Dip each cake pop, twisting as you lift to create a marbled effect. Tap gently to remove excess, turn upright, and pop any air bubbles with a toothpick. Repeat, re-piping lines as needed. Sprinkle with
Thai Iced Coffee seasoning. To set, stick the pops into styrofoam or an inverted egg carton with holes. Store refrigerated until ready to eat and serve with condensed milk, drizzled or for dipping.
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