In a large bowl, beat together butter, heavy cream, vanilla, and powdered sugar until smooth. Continue to beat for another minute of medium-high to fluff up the frosting.

Divide frosting - 1/2 in one bowl, 1/4 in a second bowl, and the other 1/4 you can leave in the mixing bowl.

To the first bowl, with 1/2 the frosting, add a couple drops of green food coloring. Mix until the color is even though out the frosting. Add more green, if needed, until desired color is reached.

To the second bowl, add just a tiny bit of red food coloring. Mix until the color is even though out the frosting - you're looking for a light pink color. Add more red as needed, a little at a time, until your desired pink is reached.

Transfer the green and pink color of frosting to their own piping bags. {If you don't have piping bags on hand, you can use a ziploc bag too.} Cut the bottom off your piping bag (or one bottom corner off your ziploc bag), and carefully squeeze the frosting toward to opening.

For the white frosting, take a toothpick and spread a little black food coloring in a vertical line from the bottom of the bag up. Do this four times around the bag, making evenly spaced lines. Carefully add the white frosting to the bag, trying to get it as far down towards the bottom as you can. Cut off the bottom of the piping bag, and carefully squeeze the frosting down.

Frost 10 of the cupcakes with green frosting, frost 4 of the cupcakes with pink frosting, and the remaining four cupcakes with the black and white swirl frosting. {You may want to pipe a little of the white frosting on to a plate to make sure the swirling part is coming out before you pipe the cupcakes.}

Sprinkle the pink cup cakes with metallic sprinkles - Miss Piggy needs a little bling.

Add a chocolate chip, bottom facing out, to 5 of the green cupcakes to the lower right of one side - this makes Constantine's mole.