It seems whenever I bake cup cakes by the time I put the batter in the liner it folds and doesn't hold it's shape. Any suggestions on how to get nice constant shaped cupcakes? I do use a cookie scoop so I have the same amount of batter in each but do end up having the liners lose their shape. 
Maybe try a thicker liner or double it. Foil lined ones are good. Try putting your batter in a Pyrex measuring cup or whatever has that pour spout. Fill it 1/2 to 2/3 full. Chocolate cake raises higher than white. I assume that you are using a cupcake pan, too. Silly question, but you shouldn't have trouble with cc's.
Are your pans big enough for the liners? Some pans are just a bit too small for most liners and will fold in a little on one side.
Are your pans big enough for the liners? Some pans are just a bit too small for most liners and will fold in a little on one side.
I second that! and I find it really hard to put batter into the liners...sometimes right as I put the batter in it, it makes bad folds in the liner. 
But, yes...your cupcake pan may be too small! Isn't that weird!? 
I put my cake batter in a gallon sized zip-lok bag and treat it like a pastry bag. When I have the cupcake liners in the pan, I snip off the corner of the zip-lok bag and fill the liners with the bag of batter. Recently did a huge cupcake wedding (29 dozen) and used this method over and over!
I do use a cookie scoop so I have the same amount of batter in each but do end up having the liners lose their shape.
I'm with you - a disher is the way to go when portioning cupcakes. 
I also second the opinion that your cupcake pans might be a smidge too small. 
Other than suggesting you purchase professional-grade pans, the only other suggestion I'd make is to use slightly thicker-paper cupcake liners. In my experience, I always have trouble with the ones I get at the grocery store, but the ones made by Wilton are a tiny bit thicker. It makes a difference, trust me. The ones I use I get from Sysco. But I'll never use Reynolds or Deco again...the paper is just too flimsy.
Thanks for all your ideas. I will give them a try and let you know!
I put my cake batter in a gallon sized zip-lok bag and treat it like a pastry bag. When I have the cupcake liners in the pan, I snip off the corner of the zip-lok bag and fill the liners with the bag of batter. Recently did a huge cupcake wedding (29 dozen) and used this method over and over!
AMAZING IDEA!!!!!!!!
I'm glad I'm not the only one with issues! I use the Wilton jumbo cupcake pan with the Wilton jumbo cupcake liners - why aren't they the same size
! It makes me crazy!!! 
I wonder if you contacted Wilton and asked them this very question....wonder what they'd say???
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