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. Notice I slightly underbaked mine so they were still a bink 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. Place in the freezer for 2-4 hours.
Prepare a batch of coconut whipped cream. When ready to serve, remove cupcakes and immediately add whipped cream on top. Garnish with sprinkles and coconut. You can place back in the freezer or serve right away.