this has probably been asked somewhere else on here, and if so please direct me to it so as not to take up space.
i'm making my first CC cake this weekend for a birthday, this will be a paid cake. my questions are, how full do you fill the cups before baking? what if they are too puffy, do i level them like i would a cake? i'm kinda freaking on this, i want to do a good job on it so i'll have a repeat customer. please, any help would be appreciated.
TIA,
Jen
fill 1/2 to 2/3 full like a cake pan (some use a cookie scoop to get consistent amount) (with some experimenting can determine just how much your recipe and oven needs)
most reccomended method here on CC for leveling-->
when fresh from oven and still IN pan, cover w/ wax paper or parchement then put heavy cutting board or similar on top that covers all the cupcakes and weight it down. will get nice flat surface on them all that way.
if i keep experimenting, i'll never get into my skinny jeans again.. 
I learned a tip here from my friend Daltonam and she recommends pouring your batter into a large zip lock bag and snipping a corner off. You can then squeeze out 1/2 to 2/3 cup full of batter. I always had a problem of making a mess using scoops or trying to spoon the batter into the cups. I love using the ziplock bag as when I am finished I can throw the empty bag in the garbage. Best of luck to you 
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