Cupcake with peanut paste in the microwave without eggs

Mix all the ingredients in a large mug and bake in the microwave for 3-5 minutes.
Cupcake is a confectionery product baked from butter biscuit or yeast dough.
The first cupcake recipe can be found in ancient Rome, when pomegranates, nuts and raisins were mixed in barley puree.

Since the XVI century, when sugar became a discovery and was supplied from the American colonies, cupcakes have become very popular (a high concentration of sugar preserved fruit). Cupcakes have spread throughout Europe, but recipes for their preparation are diverse in different countries and depend on local ingredients.
The composition of the cake may include various additional products: raisins and other dried fruits, candied fruits, zest, nuts, cocoa powder, vanillin. Cupcakes are usually baked in an elongated or round shape. Sprinkle powdered sugar on top of the cupcake.

The closest relative of the cupcake is the Russian cake.
During the Soviet era, many recipes of cupcakes for industrial production were developed:

On chemical baking powder:
In butter: Stolichny, Moskovsky, Saffron, Golden label, Dessert, Chocolate Cupcake, Krasnodar, Merevike.
On margarine and anhydrous fats: Nutty, Aromatic, Volga, Ufa, Ufa with cinnamon, Sverdlovsk, Two-tone, Student, Cupcake with cocoa, Tea, Olev, Amber, Novelty.
Cottage cheese: Children's, Cottage cheese, Cottage cheese with raisins, Voronezh.
Without baking powder: Almond, Silver label, Jubilee, Sponge cake, With candied fruits, With cinnamon.
Yeast:
In butter: Spring, Slavic, Dairy, April, Homemade.
On margarine: Lugansk, Health, New, Donskoy, Sporty. Russian, Caucasian.
Bahamas — fruits, nuts and raisins, intended fillings, are aged in rum for 2-3 months. After baking, the cupcakes are poured with rum, in which the filling was aged.
UK — Cupcakes are very popular in the UK. A traditional cupcake for Christmas should be covered with marzipan or white icing.
Germany — the traditional Stollen cupcake is usually baked at Christmas in a rectangular shape and sprinkled with powdered sugar.
Italians — at Christmas they bake "Panettone" and "Panjallo".
Lithuanians — on holidays bake a tall cupcake of the "kitchen tree" type: "Shakotis" and "Raguotis".
Mazury — cupcakes in the form of an Easter lamb.
Romania — cupcake is baked for big holidays: Christmas (cake with raisins "Kozonak"), Easter, New Year.
USA: "Pound cake" is a classic cupcake with a dense texture, tasty and long—kept fresh; traditionally a favorite type of baking by home confectioners in the West, consisting of ingredients weighing one pound each: butter, sugar, flour and eggs.
American cupcakes are very rich in fruits and nuts. Impregnate them strongly with liqueurs or cognac and cover with powdered sugar. Some Americans believe that cupcakes get better with age because of the strength of the alcohol they are soaked in.
Switzerland — traditional "pear bread" (German: Birnbrot). It is very light and sweet, prepared with candied fruits and nuts.
Scots — Dundee cake.
Alsatians — Kugelhopf cake.