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Chocolate Sour Cream Turkey Cupcakes

Everyone loves these deep dark chocolate cupcakes. Look how cute the turkey is! You will have so much fun decorating these. Make a batch for your holiday table and enjoy!
Course Autumn Dessert, Dessert, Snack, Thanksgiving Dessert
Cuisine American
Keyword Chocolate Cupcake, cupcake, Dessert, Thanksgiving, Turkey Cupcake
Author Pam


  • 1/2 cup plus 2 tbsp lukewarm coffee
  • 1/2 cup unsweetened cocoa powder
  • 1 1/4 cups all purposes flour
  • 1 1/4 tsp baking soda
  • 1/2 tsp fine sea or kosher salt
  • 1 tsp cinnamon
  • 1/4 tsp pumpkin pie spice or nugmeg
  • 1 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 cup plus 2 1/2 tbsp sour cream, not reduced fat for this recipe
  • 1/2 cup canola oil or any mild vegetable oil
  • 1 large tub chocolate frosting
  • 1 large bag M&M candies, only using the red, orange, yellow and blue colors, save the rest for munching on
  • 1 1/8 cups white candy melts, found at craft stores such as Michael’s
  • 1 bag Hershey's Kisses, unwrapped
  • orange food gel
  • 1 box red hot candies
  • piping bag or large Ziploc bag


  1. 1.Preheat oven to 350 degrees, line a cupcake pans with foil or paper cupcake liners, set aside

    2.Using a small bowl, whisk together the hot coffee and cocoa powder until smooth and no lumps remain. Set aside to cool slightly.

    3.In a large bowl, sift together the flour, salt, baking soda, cinnamon, and nutmeg.

    4.Using a standing mixer beat the egg, egg yolk, and sugar on medium high speed until pale yellow in color.

    5.Add the sour cream and mix until combined, followed by the vegetable oil.

    6.Add the flour mixture all at once and mix until combined.

    7.Add the cocoa mixture and mix until smooth, scraping down the sides of the bowl as needed.

    8.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,

    9.Bake about 12-15 minutes.

    10.Let cupcakes cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.

Decorating Directions

  1. 1.Line a cookie sheet with parchment paper

    2.Unwrap 10-14 Hershey kisses and set aside

    3.Using a small microwave safe bowl, melt 1/2 of the white chocolate

    4.Mix in 2-3 drops of the orange gel food coloring and mix until combined

    5.Dip the tip of the of the Hershey kiss into the orange chocolate

    6.Place a red hot onto the bottom side of the of the “beak” to create the gobble

    7.Using another small bowl, melt the remaining white chocolate

    8.Scoop the melted white chocolate into a piping bag and cut the tip off

    9.Pipe 20-28 small white dots onto the cookie sheet

    10.Place the blue M&M’s onto the white dots to create the eyes

    11.Using the black cake icing, pipe small dots for the pupils

    12.Allow to dry for 1 hour

    13.Once dry, carefully peel off the parchment paper

    14.Pipe a small dot of the black icing onto the back of the eyes and place onto the side of the beak

    15.Using the chocolate icing, frosting the cupcakes

    16.Use 8 red M&M’s to create the top layer of the feathers on a cupcake

    17.Use 6 orange M&M’s to create the second layer of the feathers

    18.Use 4 yellow M&M’s to create the third layer of the feathers

    19.Place the Hershey kiss into the front center of the feathers  

    Have fun and enjoy!