Preheat oven to 350°F. Grease a 9x13 baking pan with nonstick cooking spray.
Peel the apple and finely grate it. Be careful not to grate the core. Set aside.
In a large mixing bowl, add in the cake mix, apple juice, oil, eggs, and grated apple. Mix until combined.
Pour the batter into the prepared pan and bake for 29 - 31 minutes or until done. Insert a toothpick into the center of the cake and if it comes out clean or with moist crumbs, it's done.
Let the cake cool completely.
Crumble the cake into a large bowl. Add in the vanilla frosting and apple butter. Stir with a spatula or with a hand mixer until a big cake pop ball forms.
Scoop the cake pops out with a 1 1/2 or 2 tablespoon cookie scoop and place on a piece of wax paper. I used a 2 tablespoon scoop.
Roll the cake pops into balls. Shape them into apples by applying pressure towards the bottom of the ball so it's smaller.
Flatten the bottom by pressing it onto the wax paper.
Melt the vibrant green and green candy melts in a microwave-safe bowl. Microwave in 30-second increments and stir after each increment. Repeat until the candy melts are completely melted.
Add in 4 1/2 teaspoons of coconut oil and stir until combined.
Dip the cake pop sticks into the candy melts and insert into the center of the cake pops. Let the candy melt harden completely.
Dip the cake pops into the candy melts and place onto wax paper.
Let the candy melts harden.
Add the black candy melts in a microwave-safe bowl. Microwave in 30-second increments and stir after each increment until it's completely melted.
Stir in 1 1/2 teaspoons of coconut oil.
Pour the black candy melts into a sandwich bag. Cut a small hole in one of the corners.
Cover the top of the cake pop with the black candy melts and make some drizzles.
Put the black sanding sugar in a shallow bowl.
Sprinkle the sanding sugar on the black candy melts. Work quickly so the candy melts don't harden before the sugar is added.