Prepare muffin liners by lining 48 mini muffin cups with parchment paper liners.

Melt high-quality milk chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth (1-2 minutes total).

Transfer melted chocolate into a piping bag, then pipe a thin layer into the bottom of each muffin liner.

In a stand mixer, combine softened butter and light corn syrup, beating until creamy. Gradually add powdered sugar, vanilla extract, and salt.

Divide the filling into two bowls. Color one with orange gel and the other with yellow gel, then pipe the layers into the chocolate shells.

Pipe a layer of chocolate over each filled liner and tap gently to smooth.

Chill the trays in the refrigerator for about 30 minutes until set.