For the blackberry chocolate cupcakes:
12 oz (2 pints) blackberries, divided
3/4 cup organic cane sugar, divided
1-1/2 cups whole grain spelt flour
1/3 cup natural unsweetened cocoa powder
1 tsp espresso powder
1 tsp baking soda
1/2 tsp fine grain sea salt
1/3 cup vegetable oil
1 cup unsweetened almond milk
1 tsp pure vanilla extract

For the blackberry buttercream:
1/2 cup (1 stick) vegan butter, softened
2-1/2 - 3 cups powdered sugar, sifted
reserved blackberry syrup