Place sprinkles in the bottom of 8 silicone or foil cupcake wrappers. Spoon 2 to 3 teaspoons chocolate-hazelnut spread in each, and spread over the bottom and partially up the sides of the wrappers. Freeze for 1 to 2 hours or until firm. Spoon yogurt into each cup. Cover each with foil, make a slit in each with a knife, and insert a wooden pop stick. Freeze for 2 to 3 hours more or until firm.