1 3/4 cups water
1/2 cup sugar
3 1/2 teaspoons instant espresso powder
1 tablespoon dark corn syrup
1/2 cup whipping cream
3 Tablespoons Whipped Cream vodka
3 Tablespoons Kahlúa
Stir water and sugar in heavy medium sauce pan over medium heat until sugar dissolves. Increase heat and bring to a boil; remove from heat. Add espresso powder and stir to dissolve. Pour into medium bowl. Whisk in corn syrup, whipping cream, vodka, and Kahlúa. Refrigerate mixture until cold, about 2 hours.
Transfer sorbet mixture to ice cream maker; process according to manufacturer's instructions. Transfer sorbet to container; cover, and freeze until firm, about 2 hours, but overnight is best. (Can be made 2 days ahead.)
Freeze 4 coffee cups for 30 minutes. Scoop sorbet into frozen cups. Garnish with coffee beans and serve immediately.