To get a more leveled cupcake, try running a toothpick around the outer edges of the cupcake batter, making SURE the batter adheres to the inside of the paper liner. You can also make a tad thinner batter by adding an extra tablespoon of water than your recipe calls for (which does not affect the taste or texture of the finished cupcake). Whopping the cupcake pan a few times on your table also helps to level it even more. But the main key to a more level cupcake is adhering the batter to the inside of the paper liner. Usually a 'domed' cupcake is from not having a 'level' batter in the cupcake liner to begin with and also from overbeating your batter, which incorporates more air into the batter, making it a bit stiffer when you scoop the batter into the cupcake liner.
To 'intentionally' get a domed top on your cupcakes, beat your batter longer (to incorporate more air into the batter) and after scooping your batter into the cupcake liner, peak your batter up in the center. You can also decrease the liquid your recipe calls for by a tablespoon (which does not affect the taste or texture of your finished cupcake).
I hope this helps someone! I'm a newbie here and look forward to sharing with you all! I used to do cake decorating years and years ago when my kids were young. Now I have grandkids and get to do it all over again.
They call me 'Nana' and I'm starting my own home cupcake business called 'Nana's Cupcakes'.