Line 48 mini muffin cups with parchment paper liners.

Melt 16 ounces of milk chocolate in a microwave-safe bowl in 30-second increments on HIGH, stirring between intervals, until smooth.

Pour melted chocolate into a piping bag, snip the tip, and pipe a thin chocolate layer into the bottoms of each paper liner. Tap pan gently to spread evenly.

In a stand mixer bowl, beat butter and corn syrup together. Add milk, vanilla extract, and salt, mixing well.

Slowly add powdered sugar, mixing well after each addition until the mixture is stiff.

Divide the creme mixture, placing two-thirds into one piping bag, and add orange and yellow gel food coloring to the remainder, mixing until evenly colored. Place in a second piping bag.

Cut the tip off the bag with white creme to a 1/2-inch opening and pipe a thick layer over the chocolate in each liner.

Cut the tip off the orange creme bag to 1/4-inch and pipe a smaller layer on top of the white creme layer. Tap the pan gently to smooth layers.

Re-melt the remaining 16 ounces of milk chocolate and pour into a clean piping bag. Pipe melted chocolate over the creme layers, covering fully to the edges.

Tap the pan to smooth the chocolate layer and refrigerate for 30 minutes until set.