Preheat the oven, grease and flour the cups of a 12-cup muffin pan. Set aside.

In a large, heavy-bottomed saucepan over medium heat, melt the butter. When it is half melted, add the chocolate, remove from the heat when the chocolate is half melted, and stir until the butter and chocolate are completely melted. Mix in the brown sugar, coffee powder, and vanilla. Mix in the eggs. Add the baking soda, breaking up any lumps with your fingers, and stir well. Stir in the flour and beat until it is well incorporated and the batter is thick. Stir in the water.

Spoon the batter into the prepared muffin pan, filling each cup about three-quarters full.

Lay 1 teaspoon of raspberry preserves on the surface of each cup. The jam will sink down slightly. Bake until each cupcake is firm. Cool on a rack for 10 minutes. Lift each cupcake from the pan and let cool to room temperature.

(Be sure to use seedless raspberry preserves; seeds will ruin the cupcakes' texture).