Heat oven to 350°F. Line 18 muffin cups with baking liners. In a bowl, combine flour, wheat germ, baking soda, cinnamon, baking powder, and ginger. Combine buttermilk and applesauce in a measuring cup. In a large bowl, with electric mixer on medium, beat butter and sugar until fluffy. Add egg and beat. Alternate adding flour mixture with buttermilk mixture.
Pour batter into baking liners, and bake 25 minutes, or until toothpick inserted in center of a cupcake comes out clean.
In a bowl, mix together cream cheese, butter, and Splenda until smooth. Tint dark pink; frost cooled cupcakes. Use chocolate chips for eyes and tubed frosting for smiles on cupcakes.