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?
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 
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