Chocolate Caramel Waffle Cones Recipe (video)

many chocolate-dipped waffle cones filled with caramel buttercream on a serving tray, on a table with caramel sauce

A childhood favorite of mine! Crispy and delicate caramel waffle cones, dipped in chocolate and filled with caramel buttercream. The cones are made with a special waffle machine with a simple and easy batter. These sweet treats are very popular in Eastern Europe and are great paired with tea or coffee. You can also find this recipe in my cookbook, Beyond Borscht!

Watch My Waffle Cones Video Tutorial

Watch my YouTube caramel waffle cone video tutorial for step-by-step instructions and see how to roll and fill the cones. Want to stay up to date on the newest recipes? Subscribe to my website email list and my YouTube channel for notifications.

Ingredients for Caramel Waffle Cones

Here are my tips for the main ingredients you’ll need to make these delicious caramel waffle cones. Find the full list of ingredients with measurements in the printable recipe card below.

  • Whole Milk – I always use whole milk in my dessert recipes for more flavor and a richer taste.
  • Eggs – have the eggs at room temperature for the best results.
  • White Granulated Sugar, Powdered Sugar
  • Vanilla Extract
  • Unsalted Butter – for the batter and for caramel buttercream. For the filling, the butter should be softened at room temperature, being just barely soft to touch. If the butter is too warm, the filling will be runnier and flatter.
  • Dulce de Leche – this is a thick and heavy caramel made with sweetened condensed milk.
  • Chocolate Melts – I recommend using melts instead of chocolate chips. Melts do not need to be tempered and the chocolate sets quickly.
  • Chopped Nuts – these are optional, but I like to add some chopped pistachios, almonds, or pecans to the cones.

Tools & Supplies for the Recipe

Need some tools or supplies to prepare these waffle cones at home? Shop my Amazon Affiliate links for the items seen in my video tutorial. See Disclosure Statement.

an overhead view of chocolate waffle cones on a serving tray and plate, on a table with cups of espresso and caramel sauce in a ramekin.

Preparing the Waffle Cone Batter

These waffle cones are super easy to make and come together in no time! The waffle batter is also very easy to make.

  1. For the waffle batter, place the butter into a medium-sized saucepan and heat over medium heat until the butter is melted.
  2. Next, add the granulated sugar and milk. Stir and continue to cook just until the sugar has dissolved. It’s not necessary to boil this mixture.
  3. Remove the mixture from the heat, pour into a large mixing bowl, and allow it to cool down to room temperature.
  4. Once the mixture has cooled, add in the eggs, vanilla extract, and salt. Whisk for a minute until the eggs are well beaten. Next, add in the flour and whisk until no clumps remain. You want a smooth batter.  

How to Make Waffle Cones

Once you have the batter prepared, it’s time to make some waffle cones!

  1. Preheat the waffle cone maker to a medium setting. Once the machine is hot and ready, pour approximately 1 ½ tablespoons of batter into the center of the hot plates.
  2. Close the machine and cook the batter for a few minutes, until the waffle is golden.
  3. Immediately remove the waffle from the machine using a rubber spatula and transfer it onto a wire rack.
  4. The waffle needs to be rolled right away, while it’s still hot. I recommend using heat-resistant gloves. Gently roll each waffle into a small cone. Gently hold the cone in place for about 20 seconds as it cools; this will solidify the shape.
  5. You can also make rolls instead of cones. Simply roll the hot waffle around a round, wooden spoon handle.
  6. Keep the waffle cones/rolls on the wire rack to cool and harden.
three chocolate caramel waffle cones on a plate next to a cup of espresso; on a table with more cones and chocolate chips.

Dipping Cones into Chocolate

Once the cones have hardened, you can dip them into chocolate.

  1. Place the chocolate melts into a large bowl, then heat in the microwave in 1-minute intervals, stirring and heating until the chocolate is completely melted and smooth.
  2. Dip the end of each waffle cone into the chocolate, tap off any excess chocolate, then set the cones onto a sheet of parchment paper for the chocolate to set.
  3. If desired, the chocolate can be sprinkled with finely chopped nuts for extra flavor and texture.

Easy Caramel Buttercream Filling

I recommend making the caramel buttercream filling for the waffle cones once all the cones are done and the chocolate has set.

  1. For the caramel filling, place the softened butter into a large mixing bowl and beat for 5 to 7 minutes, until the butter is light and fluffy.
  2. Next, add in the dulce de leche, vanilla extract, and salt. Mix again for a few minutes until the butter and caramel are combined.
  3. Add the powdered sugar last, then beat for 3 to 4 minutes, until the filling is fluffy. Transfer the buttercream into a pastry bag tipped with a small star tip.
  4. Next, fill each cone with the filling. Insert the star tip into the cone and fill it from the bottom up. Don’t add too much frosting at the tip, as it can slide off.
  5. If the filling is too soft and doesn’t hold its shape, place it into the refrigerator for 30 minutes, then beat again and use.
  6. For best results, prop the cones up in several cups and place them into the refrigerator for about 20 minutes, allowing the filling to set.
a serving tray with chocolate caramel waffle cones (filled with caramel buttercream), on a table with caramel sauce and cups of espresso.

Serving & Storing Suggestions for Waffle Cones

These caramel waffle cones can be enjoyed immediately with a cup of tea or coffee. They will keep well at room temperature for a few hours. I recommend refrigerating them once the filling gets soft.

For longer storage or leftovers, place the cones into a container and cover lightly with plastic wrap. Keep the cones refrigerated for up to 3 days; the cones will become soft and less crispy after refrigeration.

More Recipes to Try!

Enjoyed this easy and delicious treat? Check out some of my other recipes you’re sure to enjoy!

  • Mom’s Old-Fashioned Spritz Cookies – these are always a huge hit! Soft and buttery cookies that can be dipped into chocolate or garnished with sprinkles.
  • Pistachio Rogaliki – buttery and soft pastries filled with ground pistachios and raspberry preserves. Simply incredible!
  • Coffee Caramel Macarons – so delicious! Delicate coffee-flavored almond cookies sandwiched with a caramel buttercream filling!
  • Italian Biscotti Cookies – one of my favorites! Crispy, twice-baked cookies with nuts and dried fruit, dipped in chocolate.

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a pinnable, closeup image of chocolate-dipped waffle cones with caramel filling on a plate, with text overlay - 'Chocolate & Caramel Waffle Cones'

Chocolate Caramel Waffle Cones Recipe (video)

45 minutes prep + 1 hour cook
30 cones
A delicious sweet treat! Chocolate-dipped waffle cones filled with caramel buttercream. Enjoy these with tea or coffee!

Ingredients 

For Waffle Cones:

  • 1/2 cup unsalted butter
  • 1 cup white granulated sugar
  • 1 1/3 cups whole milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 2 cups all-purpose flour

For Garnish:

  • 8 oz chocolate melts
  • 1 cup finely diced nuts such as pistachios, almonds, pecans, (optional)

For Filling:

  • 1 cup unsalted butter, softened at room temp
  • 13 oz dulce de leche
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 cup powdered sugar

Instructions

Preparing the Waffle Batter:

  • For the waffle batter, place the butter into a medium-sized saucepan and heat over medium heat until the butter is melted.
  • Next, add the granulated sugar and milk. Stir and continue to cook just until the sugar has dissolved. It’s not necessary to boil this mixture.
  • Remove the mixture from the heat, pour into a large mixing bowl, and allow it to cool down to room temperature.
  • Once the mixture has cooled, add in the eggs, vanilla extract, and salt. Whisk for a minute until the eggs are well beaten. Next, add in the flour and whisk until no clumps remain. You want a smooth batter.  

Making the Waffle Cones:

  • Preheat the waffle cone maker to a medium setting. Once the machine is hot and ready, pour approximately 1 ½ tablespoons of batter into the center of the hot plates.
  • Close the machine and cook the batter for a few minutes, until the waffle is golden.
  • Immediately remove the waffle from the machine using a rubber spatula and transfer it onto a wire rack.
  • The waffle needs to be rolled right away, while it’s still hot. I recommend using heat-resistant gloves. Gently roll each waffle into a small cone. Gently hold the cone in place for about 20 seconds as it cools; this will solidify the shape.
  • You can also make rolls instead of cones. Simply roll the hot waffle around a round, wooden spoon handle.
  • Keep the waffle cones/rolls on the wire rack to cool and harden.

Dipping into Chocolate:

  • Place the chocolate melts into a large bowl, then heat in the microwave in 1-minute intervals, stirring and heating until the chocolate is completely melted and smooth.
  • Dip the end of each waffle cone into the chocolate, tap off any excess chocolate, then set the cones onto a sheet of parchment paper for the chocolate to set.
  • If desired, the chocolate can be sprinkled with finely chopped nuts for extra flavor and texture.

Making the Caramel Filling:

  • For the caramel filling, place the softened butter into a large mixing bowl and beat for 5 to 7 minutes, until the butter is light and fluffy.
  • Next, add in the dulce de leche, vanilla extract, and salt. Mix again for a few minutes until the butter and caramel are combined.
  • Add the powdered sugar last, then beat for 3 to 4 minutes, until the filling is fluffy. Transfer the buttercream into a pastry bag tipped with a small star tip.

Filling the Cones:

  • Next, fill each cone with the filling. Insert the star tip into the cone and fill it from the bottom up. Don’t add too much frosting at the tip, as it can slide off.
  • If the filling is too soft and doesn’t hold its shape, place it into the refrigerator for 30 minutes, then beat again and use.
  • For best results, prop the cones up in several cups and place them into the refrigerator for about 20 minutes, allowing the filling to set.

Serving & Storing:

  • These caramel waffle cones can be enjoyed immediately with a cup of tea or coffee. They will keep well at room temperature for a few hours. I recommend refrigerating them once the filling gets soft.
  • For longer storage or leftovers, place the cones into a container and cover lightly with plastic wrap. Keep the cones refrigerated for up to 3 days; the cones will become soft and less crispy after refrigeration.

Nutrition

Serving: 1cone with nuts and chocolate | Calories: 257kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 98mg | Potassium: 122mg | Fiber: 1g | Sugar: 22g | Vitamin A: 352IU | Vitamin C: 0.3mg | Calcium: 35mg | Iron: 1mg