Place cocoa candy melts in a disposable piping bag. Heat in the microwave, checking every 30 seconds until melted.

Pipe the cocoa candy melts into the silicone mold. Once filled, tap the mold on the counter to clear out any air bubbles.

Scrape off excess chocolate using an off-set spatula.

Place the filled mold into the refrigerator to harden, about 15 minutes.

Pop out the chocolate Mickeys and store in an airtight container until ready to use.

Preheat the oven to 350 F. Grease a 12-cup muffin pan. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

In a medium bowl, combine the mashed bananas, eggs, melted butter, and vanilla.

Use a rubber spatula to gently fold the flour mixture into the banana mixture. Be careful not to overmix the batter, it should be thick with some banana chunks.

Stir the chocolate chips (not the Mickey chips) into the batter.

Transfer the batter into the prepared muffin pan. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

Transfer the muffins to a wire cooling rack. When they’re about room temperature, gently press a 2-3 Mickey chips into the tops of the muffins.