Heat the oven to 350 degrees F and grease 12 wells of a standard muffin pan. Whisk the melted vegan butter and granulated sugar together.
Whisk the eggs and vanilla extract into the butter mixture. Stir in the cocoa powder, flour, and salt just until combined, then fold in the chocolate chips.
Divide the batter among the prepared muffin wells. Bake for 16 to 19 minutes, until the edges are set but the centers remain slightly soft.
Immediately press the center of each brownie with the bottom of a small measuring cup to form a well. Cool the brownie cups completely before removing them from the pan.
Heat the coconut milk and corn syrup until steaming. Pour them over the chopped chocolate and salt, wait for 1 minute, then stir until the hot fudge is smooth.
Place a scoop of vanilla ice cream inside each cooled brownie cup. Spoon warm hot fudge over the ice cream.
Finish the sundae cups with diced strawberries and serve immediately.
