Homemade Lil Debbie Chocolate Cupcakes—Soft, Filled, and Just Like You Remember

These homemade Little Debbie-style chocolate cupcakes are pure nostalgia in a wrapper. Moist, rich chocolate cake filled with fluffy vanilla cream and topped with a smooth chocolate ganache and that signature white swirl—they taste just like the classic snack cakes you grew up on, only better. Each cupcake is soft, sweet, and satisfying, making them perfect for birthday parties, lunchbox treats, or late-night dessert cravings.

Why These Copycat Cupcakes Are Worth Making

You get that iconic look and flavor with ingredients you can pronounce. The cake is moist and tender thanks to oil and buttermilk, the filling is light and marshmallowy, and the ganache glaze adds a silky chocolate finish. And yes—you can pipe that iconic loop across the top for the full nostalgic effect.

Ingredients

For the Chocolate Cupcakes

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• ½ cup hot water or hot coffee

For the Cream Filling

• ½ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 cup marshmallow fluff
• 1 tsp vanilla extract

For the Chocolate Ganache

• ½ cup heavy cream
• 4 oz semi-sweet chocolate, chopped

For the White Swirl

• ½ cup powdered sugar
• 1 tsp milk (more if needed)
• ½ tsp light corn syrup

Instructions

1. Preheat oven to 350°F and line a muffin pan with 12 cupcake liners.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, whisk together buttermilk, oil, eggs, sugar, and vanilla until smooth.
4. Add dry ingredients to the wet and stir gently.
5. Add hot water or coffee and mix until fully combined—it will be thin.
6. Fill each liner about ⅔ full and bake for 18–22 minutes or until a toothpick comes out clean.
7. Cool in the pan for 5 minutes, then transfer to a rack to cool completely.
8. For the filling, beat butter and powdered sugar until fluffy. Add marshmallow fluff and vanilla and mix until light and creamy.
9. Use a piping bag or cupcake corer to hollow out the center of each cupcake and fill with cream.
10. For ganache, heat cream until steaming, then pour over chopped chocolate. Let sit 2 minutes, then stir until smooth.
11. Dip the tops of filled cupcakes in ganache and let set slightly.
12. For the swirl, mix powdered sugar, milk, and corn syrup until smooth and thick. Pipe a looped swirl on top of each cupcake using a small piping tip or plastic bag.

Tips for the Perfect Copycat Cupcakes

Use hot coffee to enhance the chocolate flavor in the cupcakes. Let the cupcakes cool completely before filling or glazing. Don’t skip the marshmallow fluff—it gives the filling its signature texture. Use a steady hand for the swirl, or keep it rustic—it’s still delicious.

Variations

Add a pinch of espresso powder to deepen the chocolate flavor. Use dark chocolate ganache for a more intense glaze. Make mini versions for bite-sized treats. Add a pinch of salt to the filling for contrast.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temp before serving. They also freeze well (unglazed) for up to 2 months.

Final Thoughts

These homemade Little Debbie chocolate cupcakes are soft, filled, and just as dreamy as the store-bought kind—only better, because they’re made from scratch with love and real ingredients. Whether you’re baking for childhood nostalgia or just craving a classic, these cupcakes hit the sweet spot every time.

Stick around—every visit tastes better than the last at The Buttered Bliss.