Preheat the oven to 350F. Spray your mini muffin pan well with cooking spray or line with silicone cupcake liners.
In a medium mixing bowl, combine flour, baking powder, salt, sugar, espresso powder and cocoa powder and stir to combine. In a small mixing bowl, combine eggs, yogurt, vanilla, and almond milk until uniform. Mix wet into dry ingredients and stir to combine fully. Fold in chocolate chips and divide batter among 24 cavities (about 1 tbsp).
Bake for 19-21 minutes, until a toothpick comes out clean. Let cool, pop them out, and enjoy!