We're planning a trip to Disney this summer, and all I can think about are waffle bowls. I know, I should be thinking about space mountain, but instead waffle bowl cupcakes are popping into my head! For most, the enjoyment of theme parks is the rides and atmosphere. I love both these things, but I what I really enjoy are the desserts! I have a tendency to remember our family vacations based on which flavor of ice cream I scooped into a waffle bowl. Since waffle bowls are so gigantic, however, I usually do not indulge unless it's a special occasion, such as Disney World. But when I came across these mini waffle cones at the grocery store, I thought "What a perfect idea for waffle bowl cupcakes!" They're not too big, so you won't have that "I can't believe I ate the whole thing" feeling after you're done. But they're big enough to feel like you're living life to its fullest. So go ahead-have your cupcake and eat the wrapper too!
Vanilla Waffle Cone Cupcakes
Cupcakes: 1 box vanilla cake mix or our recipe for vanilla cake. One box 4 ounce waffle bowls
Whipped topping: 2 cups heavy whipping cream; 1 tsp. vanilla; 1 cup powdered sugar
Garnish: 1 small jar maraschino cherries; 1 small jar hot fudge sauce
Cupcakes: Bake cupcakes according to directions on box. Line a cupcake tin with 12 liners. Pour batter into liners, filling 2/3 full. Bake at 350 degrees for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
Whipped topping: Using the whisk attachment of a stand mixer, whip cream until stiff peaks form. Add vanilla and powdered sugar. When cupcakes are cooled, take off wrapper and place into a waffle bowl. Pipe whipped topping onto center of each cupcake. If desired, garnish with a cherry. Place hot fudge into a hear safe bowl and microwave for 10 seconds. Stir. Drizzle over cupcakes.