In a medium bowl, whisk together eggs and sugar. Pour in melted butter and vanilla. Whisk until well combined.

Sift in the cocoa powder, flour and salt, mixing until smooth.

Using a waffle cone maker, make waffles according the manufacturer instructions. Depending on the size of your waffle iron, you'll need 1-2 tablespoons of batter per cone.

Note: If you are using a stovetop waffle maker as I am, cook on medium-low heat for 1 minute, then flip and cook for another 30 seconds.

While the waffles are still warm, shape them into cones. If you do not have gloves to protect your hands from the heat, place the hot waffle on a clean towel or napkin, then position the cone roller (if using) on top. Using the towel/napkin and roller, shape the waffle into a cone shape. Hold it with the seam facing down until the cone becomes firm.

Allow the cones to cool slightly, then dip the cones upside down in melted chocolate, covering 2-3 inches of the top.

While chocolate is still warm, coat with Crushed oreos and allow to set in the fridge for 5-10 minutes.

In a medium size bowl, whip cream cheese and sour cream until combined. Add sugar and vanilla and continue to whip until smooth. Fold in the chopped peanut butter cups and butterfingers.

Refrigerate the filling for about 30 minutes to slightly firm up.

Once the filling has chilled for a bit, spoon or pipe the filling into the waffle cones. Drizzle chocolate syrup and caramel sauce over the cones and filling. Garnish with butterfingers, peanut butter cups and oreos. Enjoy!