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For the cupcakes: Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
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Place the oil, buttermilk, eggs, vinegar, vanilla, and sugar in the bowl of an electric stand mixer and beat with the paddle attachment until thoroughly mixed.
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Sift the flour, baking soda, salt, and cocoa powder together and slowly add to the mixer on low speed.
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Scrape down the bowl thoroughly, as needed.
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Add the food colorings in a steady stream until desired shade is achieved; it should appear bluish-purple.
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Beat for another 3 minutes.
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Scrape the bowl one last time and mix for 30 seconds by hand.
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Fill the cupcake liners two-thirds full with batter and bake until they form a semi-hard crust on top, about 25 minutes.
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Immediately remove the cupcakes from their pan and place on a cooling rack.
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For the blackberry curd filling: Bring the blackberries and water to a boil in a medium-size saucepan.
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Turn down the heat to low and simmer until the blackberries are soft and separate easily, about 5 minutes.
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Transfer the mixture to a sieve and pass through using a spoon to help mash the blackberries.
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Discard the pulp and reserve the juice.
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Place the flour and sugar in a clean saucepan and slowly pour in the blackberry juice, reserving 2 tablespoons.
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Whisk constantly.
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When thoroughly combined, add the whole eggs and egg yolks, whisking and cooking until the mixture thickens.
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When the curd has formed, after about 7 minutes, remove from the heat and stir in the butter.
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Cover tightly and place in the refrigerator until fully chilled.
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For the cream cheese frosting: Beat the cream cheese and butter together in the bowl of an electric stand mixer until pale and creamy.
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Add the blackberry juice and lemon zest and continue to beat until the color is even.
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(The lemon zest has a tendency to adhere to the beater blade.
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When removing from the mixer bowl, be sure to scrape this off and blend back into the frosting by hand.)
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Reduce the speed to low and slowly begin adding the confectioners' sugar.
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Keep adding until the frosting has a medium-stiff consistency.
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You may not require the full 5 cups sugar.
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Beat on high speed for a further 2 minutes, scraping down the bowl as needed.
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To assemble: Remove the center of each cupcake using an apple corer.
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Fill the cavity with the blackberry curd until it is level with the top of the cake.
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Pipe the frosting on top using a plain pastry tip.
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Crumble one of the cakes into small pieces and scatter a few crumbles on top of each cake so that it adheres to the frosting.
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Garnish with a whole fresh blackberry, if desired.
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This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
