In a small microwavable bowl, add 1/2 cup coconut oil.

Microwave for about 35 seconds (or until melted).

Add in the Chocolate Shakeology and stir until mixed.

In a separate bowl add the PB2 and the water, and stir (if too thin, add a little more PB2).

Put the cupcake foils into a cupcake tin for ease of creation & transporting.

Spoon about 1 tsp of the Shakeology mixture into the cupcake foils. Just enough to cover the bottom of each foil.

Next add about 1 tsp of the PB2 mixture to each foil.

Finally, coat the tops of each foil with another layer of the Shakeology mix.

Pop the cupcake tin in the freezer for about 5-10 minutes.