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Check out the cupcakes in the second last post, nice and domed... They are Rose Levy Beranbaum's German Chocolate Cake.
There is also a theory that leaving the batter for around 20 mins in the cups before baking helps to make a domed cupcake.
http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/1379/P15/
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