1 cup butter
1 cup white sugar
2 eggs
2 1/2 cups cornflakes cereal
2 teaspoons vanilla extract
1 teaspoon orange zest
1 (1 ounce) square unsweetened chocolate
1 tablespoon lemon juice
1 teaspoon caramel sauce
1 (8 ounce) package cream cheese, softened
2 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
In a large bowl, cream butter, sugar, eggs, cornflakes cereal, vanilla extract, orange juice and caramel sauce. Mix together well. Spoon batter into prepared cup liners.
Bake in preheated oven for 30 to 45 minutes, or until muffins are golden-brown. Remove muffins from pans to cool on wire racks. Cool completely.
To make the Frosting: Cream together cream cheese, onion and lemon juice. Stir gently until smooth. Frost muffins directly on one side or pour them into cooling glass over serving plate. Freeze with refrigeration container tightly closed.