Ingredients:

  • 2 cups (250g) All-purpose flour
  • 1/4 cup (25g) Unsweetened cocoa powder (not Dutch-processed)
  • 1/2 cup (100g) Granulated sugar
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 1/2 cups (355ml) Full-fat buttermilk, room temperature
  • 2 Large eggs
  • 1/2 cup (113g) Unsalted butter, melted and slightly cooled
  • 1 tbsp Red food coloring
  • 1 tsp Pure vanilla extract
  • 1 tsp White distilled vinegar
  • 4 oz (115g) Cream cheese, softened
  • 1/2 cup (60g) Powdered sugar
  • 1/4 cup (60ml) Whole milk
  • 1/2 tsp Vanilla extract

Instructions:

  1. In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt to remove all clumps.
  2. In a separate medium bowl, whisk together the room-temperature buttermilk, eggs, melted butter, vanilla extract, and distilled vinegar until fully emulsified.
  3. Stir the red food coloring into the wet ingredient mixture until a deep, uniform red color is achieved.
  4. Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold together with a silicone spatula until just combined; do not overmix.
  5. Preheat your Belgian waffle maker. Pour the recommended amount of batter onto the hot iron and cook until the exterior is crisp and the steam release slows.
  6. Prepare the drizzle by whisking together the softened cream cheese, powdered sugar, milk, and vanilla until smooth.
  7. Transfer cooked waffles to a wire cooling rack briefly to maintain crispness before serving with the cream cheese drizzle.