In a large bowl whisk together the flour, sugar, cocoa powder, baking powder, salt, and espresso powder.

In a smaller bowl whisk together the yogurt, milk, egg, and vanilla.

Add the wet ingredients to the dry and whisk together until smooth.

Spoon the batter into the mini muffin tin, filling the cups almost to the top.

Bake the brownie bites for 10-12 minutes, just until set.

Remove the brownie bites from the oven and use the back of a teaspoon sprayed with cooking spray to make an indention in the top of the brownie.

Remove the brownie bites from the muffin tin and cool completely on a wire cooling rack.

In the bowl of a stand mixer or with a handheld mixer whisk the cream cheese, butter, vanilla, and powdered sugar until smooth and fluffy, about 5 minutes.

Add in the crushed peppermints and whisk together for another 30 seconds.

Spoon or pipe the frosting evenly on top of each brownie bite.