I need a nice dense vanilla and chocolate cupcake recipe that will stay flat and not dome. Can anyone help me out?

I have found that if you lower your oven temp to 325 or even 300 depending on your oven, and cook them slower (it will take longer for them to bake at the lower temperature), that they NEVER dome......they stay perfectly flat on top.

If I were you I would test a couple with your regular tried and true recipe first before you starting experimenting with new recipes.

For some reason the white chocolate wasc doesn't dome. And I think it makes a great 'vanilla wasc' because it's a pretty subtle flavor.

Thanks for the answers. I will give it a try this afternoon.. I am making those darling cupcakes made with miniature marshmallows that are snipped in half and dipped in colored sugars. It looks like a big mum on top of the cupcake and they are so cute. Thanks to whoever posted that link.

The other thing you could do is if your cupcakes do dome, just take a small ramekan, spoon or something else flat and approx the same diameter as your cupcake and flatten the tops with it as soon as they come out of the oven. It won't effect the taste or texture of the cupcake, but it will make them perfectly flat. I do it all the time.

When I make cupcake cakes and need a flat surface I use a cookie sheet and place on top of the pan of cupcakes as soon as they come out of the oven. Then put something on top of the cookie sheet as a weight for a couple of minutes. Then remove the cookie sheet and you will have perfectly flat cupcakes.

Thanks again for the good ideas. The cookie sheet sounds like an easy way to do the whole thing at once. I will definitely try all these great ideas.

I wish I could get my cupcakes to dome! They dome nicely in the oven and then flatten after they come out.

My latest batch is from Rose's Heavenly Cakes. It is on page 295 and she has a chocolate one that I haven't tried yet. I thought I was doing something wrong. But when I did an internet search and saw photos of others I found out that everybody else got the same result. Evidently the recipe is made to do that. I'm going to lesson the leavening and see if I can get a dome. Or try another recipe too.

I also read in I think Planet Cake that you can level your cupcakes just like a cake - cut the dome off. Frosting and the decorating hides the fact that the top has been cut.

Linda--this is my favorite recipe for a domed cupcake. It may seem like cheating to some, but I love the taste and texture.
1 Betty Crocker cake mix made just as the directions say on the back of the box, but use 3 whole eggs instead of just whites.
NOW THE FUN PART: For the 1-1/4 cups of water you subsititue 3/4 of a cup with a liquor, eggnog, flavored liquid coffee creamer (try chocolate mint creamer with a chocolate cake mix) or any of the syrups made for coffee. I love using the MONIN syrups as they have so many wonderful flavors.
I also use the same syrup to brush on the cupcakes when they are hot out of the oven. I get a beautiful dome every time.

If you preheat your oven to 400, put in your cupcakes and then immediately turn the oven down to 350 you will end up with flat cupcakes. I read this somewhere on the internet. I've tried it twice so far with success each time.

I usually bake my at 305 degrees and only fill about 2/3 full. It makes a perfect flat top