A chocolate rich & moist cupcake hidden inside a homemade waffle cone that is both quick and easy to make! Not only do you get one tasty cupcake but you get a chewy waffle cone with crisp edges and a sweet buttery flavor that’s reminiscent of a sugar cookie! Not to mention a high topping of velvet smooth chocolate buttercream perfect for any and all of your favorite toppings.

Not a fan of waffle cones? No worries! This chocolate cupcake recipe will go great inside of your favorite ice cream cone just like the sugar cones I baked in last week’s recipe down below.

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

TIPS FOR THE PERFECT BAKE

HOW DO YOU MAKE A SIMPLE CHOCOLATE CAKE?

  1. Sift and whisk dry ingredients together.
  2. Mix wet ingredients in a separate bowl.
  3. Add wet to dry mixture and mix until combined.
  4. Bake in prepared pans until centers are springy to the touch.

Use Room Temperature Ingredients

Cold ingredients do not mix well with room temperature ingredients. As with any recipe that calls for dairy products, always be sure to take the time to bring ingredients to room temperature because it will result in a lighter, fluffier bake. 

Proper Measurements

Proper measuring of ingredients is key to perfectly baked cakes & cupcakes, especially when you are making them from scratch. Take a moment to kneel down, get face to face with your measuring cup, and measure liquids at eye level in standard liquid measuring cups.

When it comes to dry ingredients, measure by spooning the ingredient into a measuring cup or spoon, then leveling off the top with a knife or straight edge spatula.

Don’t Overmix the Batter

No matter what you will be placing into your oven, over-mixing the batter can lead to over-developing the gluten, which means your cake or cupcakes will come out dense and heavy.

Bake Immediately

Bake your desserts immediately after mixing the batter. Letting batter stand for too long can cause some of the air you’ve beaten in to escape, making for a denser bake.

No Peeking!

While it can be tempting, resist the urge to peek in the oven on your dessert’s progress. Opening or closing the oven door before the baking time is complete can cause fragile air bubbles in the batter to burst, preventing the bakes from rising. Even if you are gentle with the oven door, a rush of cold air can affect the bake while it is trying to set up, resulting in dense, deflated bake. Try to resist the urge to peek until your bakes are at least 2/3 through their baking time.

How to Test if Your Baked Treats are Done

Test your bakes for doneness while they’re still in the oven by inserting a cake tester or wooden toothpick into the center. Your bakes are done when the tester or toothpick comes out with no more than a few moist crumbs clinging to it; you should see no wet batter. You can also gently press down on the bake and, if it bounces back leaving no dent, then it is done. If removed too early, the bake will sink in the center as it cools and, if over baked, it will be dry.

SOME TIPS TO MAKE THE PERFECT CAKE

WHAT MAKES THE CAKE MOIST AND FLUFFY?

  • Adding the right amount of fat gives chocolate cake a moist crumb. Fluffiness comes from using the right amount of leavening agent; too much and the cake will collapse, too little and it will be dense.
  • Another way to get a moist and fluffy crumb? Creaming the butter and sugar coupled with whipping egg whites until they reach the soft peak stage then folding them into the batter.

HOW DO YOU MAKE A CHOCOLATE CAKE MOIST FROM SCRATCH? 

Use a nice quality cocoa powder, fresh ingredients and remember to balance the sweetness with a bit of salt. Follow the recipe below for the most moist and fluffy chocolate cake imaginable.

Don’t over bake your layers! Watch the batter and remove from oven when the centers spring back when pressed lightly and the edge starts pulling away from the pan.

Be sure to enter the MANCAKE KitchenAid giveaway.

I have 20 KitchenAid Stand Mixers to giveaway & one of them could be yours!

WHY DO PEOPLE PUT COFFEE IN CHOCOLATE CAKE?

Coffee brings out and amplifies the chocolate flavor in baked goods like cake and cupcakes. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor. Adding a LOT of coffee will create a mocha flavor. If you would like to omit the coffee from this recipe just substitute for warm water or milk. I’ve done this and the cake still tastes great! Just a little toned down in my opinion.

WHAT’S THE BEST FROSTING FOR CHOCOLATE CAKE?

  • I love a chocolate American buttercream. The cocoa powder and bittersweet chocolate along with a nice dose of salt really balances out the sugar and creates a decadent flavor explosion! 
  • If you like things less sweet and maybe a bit more subtle then you should try a meringue-based frosting like Swiss or Italian buttercream. The consistency is VERY light and creamy with not too much sugar. 

HOW DO YOU MAKE A CHOCOLATE CAKE MOIST FROM SCRATCH? 

Use a nice quality cocoa powder, fresh ingredients and remember to balance the sweetness with a bit of salt. Follow the recipe below for the most moist and fluffy chocolate cake imaginable.

Don’t over bake your layers! Watch the batter and remove from oven when the centers spring back when pressed lightly and the edge starts pulling away from the pan.

WHAT KIND OF COCOA POWDER DID YOU USE?

I used Hershey’s Unsweetened Cocoa Powder in order to use a brand that is most widely available to my readers. I’m also fond of using higher quality cocoa powders like Ghiradelli’s or cocoa powders from specialty chocolatier shops, but those are pretty pricey. I don’t recommend using cheap store brands.

INGREDIENT SUBSTITUTIONS

  • If you are not a coffee fan then sub in milk, or water. The coffee, which you really don’t taste, helps bring the chocolate taste out but I know lots of people either can’t stand it or have dietary restrictions.
  • If you don’t have sour cream handy then plain whole milk yogurt will work just fine!
  • Buttermilk can be annoying to keep on hand as it expires quickly and most recipes use very little. I often use powdered buttermilk reconstituted with water or add a tablespoon of lemon juice into some whole milk to curdle it.
  • I’m OBSESSED with cacao nibs, they’re pure, unprocessed chocolate aka they’re very crunchy and chocolatey but not sweet! They contrast the buttercream nicely and prevent the cake from cloying. DOn’t worry if you can’t find them, you can totally skip them, or sub in chopped nuts. Use your favorite nut and never forget to toast them!!
  • If you don’t like coffee just use water or milk instead. Both will still make a tasty cake

LET’S TALK WAFFLE CONES

ARE A WAFFLE CONE MAKER AND WAFFLE IRON THE SAME THING?

If you’re not familiar with waffle cone makers, they’re not the same thing as a waffle iron.

So if you have a waffleiron and try to make this recipe it’s… well, it’s going to be terrible.

Waffle irons have deep grids intended for big, fluffy Belgian waffles.

Waffle cone makers have a very shallow grid – we want them to easily wrap into a cone and have just enough thickness to support our delicious, delicious ice cream.

If you try to wrap a Belgian waffle into a cone you’re going to end up with something that’s… again, just terrible. But turning Belgian waffles into a gigantic ice cream sandwich? Send me an invite!

HOW TO USE A WAFFLE CONE MAKER

It will come with instructions and a description of the various settings, but quite honestly it takes some trial and error to find the ideal settings for you. For my KOJI, about 2 minutes on setting 3 is ideal for me.

It also comes with this cone form that makes it easy to wrap the thin waffle around.

TIPS FOR MAKING WAFFLE CONES

I recommend laying out a dish towel for the process because:

  • That waffle is going to be piping hot.
  • You probably don’t want to throw your piping hot waffle onto your bare countertop.
  • You can use the towel to manipulate the waffle around the form and save your finger tips from certain burning
  • It’ll nicely collect any crumbs so you can easily throw them away. Or eat them, either way.

Having the dish towel is also key to the “setting” process. You need to let the cone rest seam side down until it sticks in place as it cools.

You also need to make sure you pinch the tip of the cone closed. If you don’t, you’re just going to have ice cream dribbling all over you.

Cooling is key! You need to let them cool so that they hold their shape

Cake Troubleshooting

Why are the Baking Pans Sticking to the Cake?

Because this recipe also makes one tasty chocolate cake, you may want to skip the waffle cones and go for a traditional cake pan. While spring form pans make it easy to get the cakes out of the pan with minimal cleanup, they can sometimes stick to the cake. A high sugar content recipe can cause the batter to caramelize against the baking pan, and a lower fat recipe tends to stick more than a batter higher in fat.

If you notice your cakes are sticking to the baking pans, try placing a deep baking pan filled with water on the bottom rack of your oven. This added moisture my help prevent sticking.  A cake is also more likely to stick to the baking pan if it has not cooled completely before trying to unwrap it.

How to Store Cakes

Cakes are at their best within the first 2 days of baking. While they can last up to 5 days at room temperature in an airtight container, they will start to dry out after 3-4 days.

Be sure to let the cakes cool completely. Packing un-iced cakes while still warm can create sticky tops, making it more difficult to get the icing to stick when you are ready to frost them.

Choose an airtight container that is tall enough, so the container lid doesn’t touch the icing. Typically, the container can be left out at room temperature; however, if you are experiencing hot and humid weather that is causing the icing to melt or if the cakes are filled or decorated with something that requires refrigeration (like lemon curd or a meringue buttercream), you can store them in the refrigerator. If you must refrigerate your cakes, bring them back to room temperature before serving.

Freezing Baked Cakes

Un-iced cakes can be frozen for up to 3 months. Be sure the cakes are completely cooled to room temperature before freezing to avoid condensation forming, which can result in soggy cakes when it’s time to defrost them.

While simply placing the cakes in an airtight container is enough, individually wrapping each cake before placing them in the airtight container will better help preserve the freshness and taste. After removing them from the freezer, let them defrost uncovered to prevent the tops from getting sticky.

What I Use To Make Cakes

If you’ve tried this tasty treat then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

Waffle Cone Cupcakes

Waffle Cone Cupcakes

Prep Time: 10 minutes
Cook Time: 35 minutes
Additional Time: 20 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • 2 egg whites at room temperature
  • 1/4 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon pure almond extract
  • 5 tablespoons unsalted butter, melted
  • 2/3 cup all purpose flour
  • 1 ½ sticks butter at room temperature
  • 1 ¾ cups white sugar
  • 2 cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/3 cup warm water or fresh brewed coffee
  • 1 stick butter at room temperature
  • 1/2 cup vegetable shortening
  • 3/4 cup cocoa powder
  • 1 teaspoon vanilla
  • 4 cups powdered sugar, sifted
  • 4 tablespoons heavy cream at room temperature

Instructions

For the Waffle Cones

  1. Note: You can easily skip making your own waffle cones and buy already made cones. If though you're feel adventurous (they are not that hard to make I promise) then I would suggest the KOJI waffle cone maker to make this process as easy as possible.
  2. In a small pan over low heat, melt butter and then set aside to cool.
  3. Turn on your waffle cone maker to let it preheat.
  4. In a medium bowl, whisk together egg whites and heavy cream until combined.
  5. Add sugar, cinnamon, salt, vanilla extract and almond extract and whisk until well combined.
  6. Add melted butter and whisk to combine.
  7. Add flour and whisk only until just combined and smooth.
  8. Spray waffle maker with nonstick spray on both the bottom and top grids.
  9. Use a 1/4 cup measuring cup to scoop batter into the center of prepared waffle cone maker, and cook according to the manufacturer’s instructions.
  10. Lay a dishtowel on the counter next to your waffle cone maker. Once the round is cooked to your desired doneness, carefully and quickly remove it and place it on the dishtowel.
  11. Position the point of the form close to the edge of the round with the form resting across the diameter of the round. Use the cloth (to protect your fingers) to wrap one edge of the round onto the form, and then roll the cone forward until it’s wrapped completely around the form.
  12. Hold the cone with the seam side down, gently but firmly, against the cloth and allow it to cool for 15 seconds or so. While it’s cooling, also make sure you pinch the tip of the cone so that it’s sealed! As you can see from my video, I did not do this for a few of my waffle cones.
  13. Once you feel like the cone has cooled enough to hold it’s shape, carefully remove it from the form and let cool upright. 

For the Chocolate Cupcakes

  1. Preheat oven to 350 degrees F.
  2. Cream together butter and sugar until light and fluffy on a medium speed for about 2 minutes.
  3. Add eggs and vanilla.
  4. Beat butter mixture at a medium speed for about 1 minute.
  5. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  6. Slowly add the dry ingredients to the butter mixture while alternating with water. Be sure to start and end with the dry ingredient mix.
  7. On a low speed, mix until creamy. You should not need to mix longer than a minute at most. With that said, be sure not to over mix.
  8. Place a mini marshmallow into the bottom of each waffle cone to prevent any leaks.
  9. Pour about 1/4 cup of cupcake batter into waffle cones. You may need to adjust the amount depending on the size of your waffle cones. This is where a waffle cone/cupcake wire stand will come in handy. I like to place mine on top of a cookie sheet to prevent any messy oven mishaps.
  10. Bake for 25 minutes or until a cake tester comes out clean.
  11. Once baked, remove from oven and allow to cool completely.

For the Chocolate Buttercream

  1. Sift 4 cups of powdered sugar & set bowl aside.
  2. Cream butter & shortening.
  3. Add cocoa powder & vanilla.
  4. Scrape down the sides.
  5. Place your mixer on the lowest speed & slowly add in your powdered sugar, 1/2 cup at a time.
  6. Do not worry if your buttercream looks crumbly & dry because we will fix that next.
  7. Scrape down the sides one last time.
  8. With your mixer on, slowly add in heavy cream.
  9. Turn mixer up to a medium speed until you have light & fluffy consistency you are looking for (about a minute or so).

Assembly

  1. Once your cupcake waffle cones have cooled, simply top with a generous amount of chocolate buttercream and your preferred toppings and serve.

Notes

  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan, & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
  • You can use this buttercream right away or place it in an airtight container in your fridge until ready to use. Just be sure to whip before using.
  • If you’d prefer to skip the shortening, simply swap it out with 1 additional stick of room temperature butter.
  • If you’d prefer a more white, stiffer, buttercream then simply omit the butter & replace with 1 additional cup of shortening. Also be sure to swap out the vanilla extract for clear vanilla extract.
  • Make sure you sift your powdered sugar. This will help the sugar mix into the butter & shortening smoothly.
  • When all your powdered sugar has been added in, the buttercream will appear dry. Don’t raise the alarms. When adding in your milk or heavy cream, your buttercream will start to have the fluffy texture it‘s known for.
  • Keep in mind that your heavy cream should be added in 1 tablespoon at a time. I do this way to make sure I am not drowning my buttercream to the point of a soupy mess.
  • Also worth mentioning, if desired, you can easily swap out the heavy cream for equal parts of your preferred milk such as whole milk or buttermilk.

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More Cake Theme Tutorials👉 https://bit.ly/2NN3s39Let’s have a Llama Party! I had so much fun working with fondant though more practice will definitely be needed😅 Also been enjoying learning new techniques to share with everyone here so keep sending those comments over on the MANCAKE channel with what you'd like to see make next. I'll see you all very soon with another yummy tutorial so be sure to ring the bell when you subscribe 👉 https://bit.ly/30otZW3

Posted by Man Cake on Wednesday, July 10, 2019

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