I once came very close to taking a job at an ice cream shop for the single reason that I loved, loved, loved how their waffle cones smelled, as they were being made. Would go out of my way to walk by the shop, loved. Would order a waffle cone despite it holding three times as much ice cream as I needed, loved.
'ice cream cones' on Serious Eats
There are few childhood birthdays that stand out as much as my ninth one. That was the year that my mom made conecakes—that is, cupcakes in ice cream cones—for my entire class. Slightly crispy on the outside with soft sweet cake inside, it looks like an ice cream cone, but it tastes like a cupcake on awesomeness steroids.
This is adapted from the recipe featured on the back of Joy Ice Cream Cone boxes. Joy sells a special baking and storage pan that fits the cones perfectly, but I've found that a popover pan works perfectly. (And a regular cupcake pan should work, too—you may need to use aluminum foil to stuff the pan so the cones don't shift too much in the oven.)