In a medium mixing bowl, whisk together the dry ingredients (flour, sugar, soda, salt and cocoa).
In another mixing bowl, whisk together the wet ingredients (oil, water, vanilla and vinegar).
Add dry ingredients to wet ingredients and whisk together until smooth.
Fill cupcake liners about ⅔ full.
Bake cupcakes for 18 to 20 minutes or until the toothpick inserted in the center of each cupcake comes out clean.
Cool in pan for 2 minutes. Transfer onto a cooling rack to cool completely before filling.
When cool, core the cupcakes with cupcakes corer or with paring knife. Cut a hole in the center of each cupcake making sure not to cut through the bottom.
Fill the cupcakes with blackberry preserves.
Decorate with frosting.
!to make the frosting:
Cut the vanilla bean open. Scrape the inside. Set aside.
In a large mixing bowl, beat butter with an electric mixer until smooth.
Add sugar, one cup at a time and whipping well. Add cream, food coloring and the vanilla bean seeds.
Whip for 2 minutes, until light and fluffy. Transfer into a piping bag and frost the cupcakes