1. Preheat oven to 350°F. Line 18 standard (2-1/2-inch) muffin cups with paper or foil baking cups.
2. Combine flour, baking powder and salt in medium bowl. Beat 1/3 cup chocolate hazelnut spread and butter in large bowl with electric mixer at medium speed until smooth. Beat in sugar until well blended. Beat in eggs and vanilla. Add flour mixture alternately with milk, beginning and ending with flour mixture. Spoon batter into prepared muffin cups, filling two-thirds full.
3. Bake 20 to 23 minutes or until cupcakes spring back when touched and toothpick inserted into centers comes out clean. Cool cupcakes in pans 10 minutes. Remove from pans; cool completely on wire racks.
4. Frost tops of cupcakes with remaining chocolate hazelnut spread. Sprinkle with hazelnuts.
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