I just got back from a visit to New Orleans. I went to a cup cake shop there and not ONE of their cupcakes had domes on them. I asked about the batter and the gal told me they use more 'liquid' in their batter, so they don't get light and airy like regular cupcakes. Of course I had to buy one at $2.25 a piece and it was a more dense cake and moist. I had the White Almond with Almond BC frosting. Hope this helps the 'doming' issue and affirms, that dome or no dome, what counts is the taste. No one was batting an eye at paying over 2 dollars for one cupcake.
Does anyone at CC use a seperate batter for their cupcakes? I had never heard of this and the lady wouldn't tell me what 'additional' liquid they used. For us in the cake business, I always use my left over cake batter.