crushed pistachios,roasted/salted is fine – your preference
Preheat oven to 350 degrees F. Line a muffin tin with liners and lightly spray with nonstick spray.
In a large bowl, combine melted butter with sugar and vanilla extract, whisking until combined and almost smooth. Whisk in each egg one at a time, stirring until a smooth batter forms. Stir in oil and melted chocolate. Add in flour, cocoa powder, baking soda and salt, stirring until combined. Fold in chocolate chips. Add about 2 tablespoons of brownie batter to the bottom of each cupcake liner. Bake for 8-10 minutes, or until batter is just set. I slightly underbaked mine so they were still a bit sunk in the centers. Remove and let cool completely.
Once cool, remove ice cream from the freezer and let it get slightly soft. Add a scoop on top of each brownie cup, molding it and smoothing it out with a spoon. You want the top to be somewhat flat so the frosting can have a place to sit. Place in the freezer for 2-4 hours. Or even overnight.
To make the frosting, beat the butter and sugar in an electric mixer until creamy. Gradually add the sugar and beat on low speed, increasing to high speed and scraping down the sides if needed. Add in in the vanilla extract. Beat the frosting on high for 3 to 4 full minutes. If the frosting is to thick, beat in a tablespoon of milk at a time. When ready to serve, remove cupcakes and immediately frost the tops. Top with hot fudge, sprinkles, pistachios and a cherry. Serve immediately.