Line 48 mini muffin cups with parchment paper liners.

In a microwave-safe bowl, microwave 16 ounces of milk chocolate on HIGH power for 30 seconds. Stir well. Continue melting in 20-second increments until chocolate is melted and smooth.

Pour melted chocolate into a piping bag. Snip off the tip of the bag and pipe a thin layer of melted chocolate into the bottoms of the paper liners. Gently tap the muffin pan on the counter to help distribute the chocolate evenly. (Squeeze any extra chocolate back into the bowl for re-melting.)

In the bowl of a stand mixer, beat the butter and corn syrup together. Add milk, vanilla and salt. Slowly add the powdered sugar, mixing well after each addition. Mixture will be stiff. Spoon 2/3 of the creme mixture into a piping bag.

Add 2 drops of orange gel food coloring and 1 drop of yellow gel food coloring to the remaining creme mixture. Mix well until the creme is a consistent color and the desired shade of orange. Spoon the orange creme mixture into a separate piping bag.

Cut the tip off the bag of white creme to where the opening is about 1/2-inch in diameter. Pipe a thick layer of creme on top of the chocolate layer.

Cut the tip off the bag of orange creme to where the opening is about 1/4-inch in diameter. Pipe the orange creme onto the middle of the white creme layer. Tap the muffin pan on the counter to smooth out the creme layers. The longer the creme sits, the more it will smooth out.

Add the remaining 16 ounces of milk chocolate to the bowl of chocolate and re-melt it in the microwave. Pour the melted chocolate into a clean piping bag and cut off the tip.

Pipe the melted chocolate on top of the creme layer, making sure the chocolate completely covers all the way to the edges. Tap the pan on the counter to help smooth out the chocolate.

Refrigerate for 30 minutes until chocolate is set.