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1
To make syrup, in a small saucepan, bring water, sugar and instant coffee to boil, stirring to dissolve sugar.
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2
Remove from heat and add rum or brandy.
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3
Set aside.
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4
To make babas, coat 3 (12-count) mini muffin tins with nonstick cooking spray.
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5
In bowl of food processor, combine flour, sugar, yeast and salt; pulse to blend.
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6
Add eggs and process until combined.
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7
In microwave-safe cup or bowl, combine butter and water.
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8
Microwave on high power for 1 minute or until water is hot and butter is just beginning to melt.
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9
Stir until butter is completely melted and mixture feels fairly hot, between 125F-130F on instant-read thermometer.
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10
Add to flour mixture and process for 1 full minute (batter will be soft).
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11
Fill each muffin cup halfway full with 1 Tablespoon of batter.
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12
Let stand in warm place until batter has risen even with tops of cups, about 20 minutes.
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13
When babas are nearly risen, preheat oven to 400-degrees.
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14
Bake for 8-10 minutes or until well browned.
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15
Let cool briefly, the cut each baba in half and brush cut surfaces generously with coffee syrup.
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16
Continue until all of syrup is used.
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17
Spread 1 half of each baba with about 1 1/2 teaspoons mascarpone and press halves back together.
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18
Dab a tiny bit of mascarpone in the center of each baba top, then press an espresso bean in place to garnish.
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19
Arrange on platter and serve.
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20
Note: Babas can be made up to 2 days ahead, covered and refrigerated until serving time.
