Step 1: Prepare Your Muffin Cups - Start by lining 48 mini muffin cups with parchment paper liners. Arrange them on a sturdy baking sheet.

Step 2: Melt the Chocolate - In a microwave-safe bowl, melt 16 ounces of milk chocolate in 30-second increments until smooth.

Step 3: Create the Chocolate Shell - Spoon a thin layer of melted chocolate into the bottoms of muffin liners and allow it to set slightly.

Step 4: Mix the Filling - Beat together softened butter and light corn syrup in a stand mixer until combined.

Step 5: Add the Powdered Sugar - Gradually mix in powdered sugar until thick and sealing two-thirds in a piping bag for later.

Step 6: Color the Remaining Filling - Add food coloring to the remaining filling and place in another piping bag.

Step 7: Layer the Fillings - Pipe layers of colored filling on top of the chocolate base, starting with yellow then orange.

Step 8: Top with Chocolate - Spoon remaining melted chocolate over the filled muffin cups and tap to even out.

Step 9: Chill Until Set - Refrigerate for at least 30 minutes until chocolate is fully set.