1 (14.1 oz.) jar Jif® Chocolate Flavored Hazelnut Spread
1/2 cup chopped hazelnuts
HEAT oven to 350°F. Line 24 muffin cups with paper liners. Beat cake mix, water, oil, eggs and 1/2 cup hazelnut spread in large bowl with electric mixer on medium speed until moistened. Beat 2 minutes. Divide evenly into muffin cups.
BAKE 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pans. Cool completely on wire rack.
FROST each cupcake 1 tablespoon hazelnut spread. Sprinkle with chopped hazelnuts.