Preheat oven to 350 degrees and line a cupcake pan with cupcake liners
Using a small bowl, whisk together the lukewarm coffee and cocoa powder until smooth and no lumps remain. Set aside to cool slightly.
In a large bowl, sift together the flour, salt, baking soda, cinnamon, and cloves.
Using a standing mixer beat the egg, egg yolk, and sugar on medium high speed until pale yellow in color.
Add the sour cream and mix until combined, followed by the canola oil.
Add the flour mixture all at once and mix until combined.
Add the cocoa mixture and mix until smooth, scraping down the sides of the bowl as needed.
Fill the cupcake liners 2/3 full with the batter and bake until a toothpick inserted into the center of a cupcake comes out clean, 12-15 minutes.
Let cupcakes cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.
Line a cookie sheet with parchment paper
Unwrap 10-14 hershey kisses and set aside
Using a small microwave safe bowl, melt 1/2 of the white chocolate
Mix in 2-3 drops of the orange gel food coloring and mix until combined
Dip the tip of the of the hershey kiss into the orange chocolate
Place a red hot onto the bottom side of the of the "beak" to create the gobble
Using another small bowl, melt the remaining white chocolate
Scoop the melted white chocolate into a piping bag and cut the tip off
Pipe 20-28 small white dots onto the cookie sheet
Place the blue M&M's onto the white dots to create the eyes
Using the black cake icing, pipe small dots for the pupils
Once dry, carefully peel off the parchment paper
Pipe a small dot of the black icing onto the back of the eyes and place onto the side of the beak
Using the chocolate icing, frosting the cupcakes
Using 8 red m&m's, create the top layer of the feathers on a cupcake
Using 6 orange m&m's, create the second layer of the feathers
Using 4 yellow m&m's, create the third layer of the feathers
Place the hershey kiss into the front center of the feathers