I've had this problem before and find it has nothing to do with using icing, which I always do. For me, it was using cake recipes that have oil in them. I only bake from scratch - never use box recipes. I have just adjusted my recipes - I use butter instead of oil. It takes a little tweeking to get the perfect flavor, but it has helped.
Also, make sure the cake pops or cake balls are cool when you're dipping them - not too cold or the chocolate will crack once it dries. You can leave them in the refrigerator and take a few out at a time while you're dipping. I put them all on parchment paper on a large cookie sheet, then sit the cookie sheet on top of a pan full of ice. This way I'm not running back and forth to the fridge. Works great!
Thanks. It's been so long since the one time I made cake pops, I have forgotten what kind of cake I used. I'm thinking it was strawberry...and that recipe does have oil.
I will try your ice idea!