I made cupcakes 2 days ago, and there are enough left over that I want to serve them for dessert tonight. They still taste great, but the homemade chocolate frosting has formed that hard layer/crust on top. Clearly I failed to put them in an air-tight container immediately, but failure aside... what's the best way to refresh the icing so that they give off that just-baked appearance? And adding a fresh layer on top is not an option, as there's no more icing left.
Thanks in advance for all your wisdom!
I have never tried it but since the hardening is from recrystallization of sugar, I would take one cupcake and put it under the broiler or a brulee torch for just a moment, to warm the frosting. Any longer and it will either burn or melt off. Then reswirl it a little.
If that fails, make or buy some caramel, butterscotch, or chocolate sauce, the type sold as ice cream topping. Freeze the cupcakes. Then dip the frozen frosted tops into the warm topping and leave them at room temp until serving.