I find it very ironic that I spend so much time trying to make flat cakes and they end up domed, and fight for domed cupcakes that end up flat?????
just sayin

Try this: When you want a dome, bake at a higher temp. Conversely, when you want a flat surface, bake at a lower temp. Adjust your bake temps by approx 25 degrees

lol!

I hear ya. I tried adjusting the temp and I still usually have that problem. You are not the only one!