All my cupcakes keep going a domed shape and some are cracking. I adjust the oven temp for my fan assisted oven but it's not helping. Sometimes I don't mind it but my last cupcake batch I used poured fondant so had to cut the top off the cupcakes! What do you do to stop this?

Most people WANT the dome...

The only suggestion I have is to not fill your cups as high, maybe try 1/2 instead and see how the outcome is. If I fill mine to 3/4 or more I usually get a dome, 1/2 or less I get a nice even top. It could be the oven too though so you'll just need to experiment.

Another thing, is there such a thing as using too much baking powder or soda for the rise?

Ok - when I want a flat cupcake, I just put it in the preheated oven at 350. There is hardly a dome at all. When I want a domed cupcake, I start the oven at 400 and then when I'm ready to put the cupcakes in, I turn it down to 350.

Hope this helps!

I do like the dome look too but it's not always a welcomed look when I'm using poured fondant

Thanks for your suggestions

Completely understood! I was just teasing since I always see so many threads on here about getting a dome.