Preheat oven to 150C, (fan forced oven) or 180C (convectional.) pre line cupcake tin(s)
Combine butter, Dulcey, and water in a saucepan over medium heat and stir until the butter has almost melted, take off the heat and allow the residual heat to melt the remaining butter- put aside in a mixing bowl
Once cooled enough from hot to warm (if mixture is too hot you will scramble the eggs) stir in the sugar, then whisk in the eggs until mixture is well combined.
Whisk or sieve the flours, baking powder and salt then stir into the chocolate mixture until it is smooth and no lumps remain.
Using an ice cream scoop or 2 table spoon, fill each case 2/3 full (if using an icecream scoop, 1 scoop will do)
Put into the oven and bake for 20 minutes. Until they have risen and the top has a spongey feel when pressed gently.
Allow to cool completely before frosting.